Introduction
There’s something magical about a stack of fluffy buttermilk pancakes drizzled with warm maple syrup. Perfect for lazy weekend mornings or special brunch gatherings, these pancakes are light, tender, and full of flavor. With the right ingredients and a few professional tips, you can make pancakes at home that rival your favorite diner—every single time.
Ingredients
This recipe makes about 12 medium pancakes.
- 2 cups (250 g) all-purpose flour – spooned and leveled
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 cups (480 ml) buttermilk, well shaken
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for the griddle)
- 1 teaspoon pure vanilla extract
Optional add-ins: fresh blueberries, chocolate chips, or sliced bananas.
Step-by-Step Instructions
1. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, helping the pancakes rise beautifully.
2. Combine the wet ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Bring it together
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. A few small lumps are fine—overmixing can create dense pancakes.
4. Preheat and grease the griddle
Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface or spray with cooking oil. To test if it’s ready, flick a drop of water on the pan; it should sizzle and evaporate.
5. Cook the pancakes
Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until golden brown.
6. Serve warm
Stack pancakes on a plate and serve immediately with your favorite toppings.
Tips for Perfect Fluffy Pancakes
- Don’t overmix: Stir just until you no longer see dry flour. Lumps are a sign of a tender texture.
- Rest the batter: Let the batter sit for 5 minutes before cooking to allow the baking soda and buttermilk to react for extra rise.
- Medium heat is key: Too hot, and the outsides burn before the centers cook; too low, and they’ll dry out.
Variations & Add-Ins
- Blueberry Pancakes: Fold in 1 cup of fresh or frozen blueberries.
- Chocolate Chip Pancakes: Add ½ cup of mini chocolate chips for a dessert-like treat.
- Banana-Walnut: Mix in 1 mashed banana and ¼ cup chopped walnuts for a hearty twist.
Topping Ideas
- Classic maple syrup and butter
- Fresh berries and whipped cream
- Greek yogurt and a drizzle of honey
- Nut butter and sliced bananas
Ingredient Swaps
- No buttermilk? Make your own by adding 2 tablespoons lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes before using.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Replace buttermilk with almond milk mixed with 1 tablespoon of apple cider vinegar, and use plant-based butter.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place cooled pancakes between parchment paper and freeze for up to 2 months. Reheat in a toaster or oven.
Why This Recipe Works
The combination of buttermilk and baking soda creates an airy batter that rises into tall, soft pancakes. A touch of sugar adds gentle sweetness, while melted butter enriches the flavor and keeps every bite moist.
Serving Suggestions
Serve these pancakes with crispy bacon and scrambled eggs for a full brunch spread, or create a pancake bar with toppings like fruit compote, chocolate sauce, and whipped cream for a fun family breakfast.
