The softest, fluffiest buttermilk pancakes you can imagine. Golden edges, light centers, and built to soak up plenty of maple syrup — they’re perfect with fresh fruit!
There should be a law against grocery shopping after a long Pinterest session. At least for me, it always leads to overconfidence in the kitchen and an overstocked cart.
After two cups of coffee and a Pinterest binge looking for spring recipes, I returned from the store with five pounds of fresh berries. That little red “Pin It” button got the best of me.
I snacked on a few berries and decided they were too perfect to bake. So instead I made super fluffy buttermilk pancakes and piled the berries on top. These pancakes get beautifully golden edges, stack up easily, stay incredibly fluffy, and are made for soaking up syrup. They’re great on their own, but outstanding with fresh fruit.
Buttermilk is the secret here. It produces a tender crumb, yields a fluffy texture, and gives a subtle tang that completes the pancake flavor. If you don’t have buttermilk, you can make a quick substitute with vinegar and milk (see the recipe notes).
The batter comes together quickly, but a few tips will ensure perfect results. Bring ingredients to room temperature before mixing so everything combines evenly. Warm eggs by placing them in a bowl of lukewarm water for 5–10 minutes and heat cold buttermilk in the microwave for 10–15 seconds, then stir.
This recipe also uses a bit of melted butter and sugar in the batter. They enhance the flavor and help the pancake edges turn golden and crisp.
One important rule: do not overmix. Lumpy batter is good—smooth batter means you mixed too much and your pancakes will be denser instead of light and airy.
These pancakes are an easy, delicious breakfast: a great reason to buy raspberries, blueberries, or strawberries, to pour on abundant maple syrup, or to top with whipped cream. Fluffy buttermilk pancakes like these are begging to be made.
Fluffy Buttermilk Pancakes
Fiona Dowling
20
5
25
16 pancakes, serving 4-6 people
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Ingredients
- 2 cups all purpose flour, spooned & leveled
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted & cooled to room temperature
- 2 large egg, room temperature
- 2 cups buttermilk, room temperature*
- 2 teaspoon vanilla
- oil or non-stick cooking spray for greasing
Instructions
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In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
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In a separate medium bowl whisk together the melted butter, egg, buttermilk, and vanilla. Gently fold the wet ingredients into the dry with a large rubber spatula or wooden spoon, folding only until just combined. A few lumps are fine.
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Preheat an electric griddle to 350°F (175°C) or heat a large skillet over medium heat. Grease lightly with oil or non-stick spray.
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Using a 1/4 cup measure, pour batter onto the griddle to form pancakes. Cook 2–3 minutes, until small bubbles appear on the surface and the edges look set. Flip and cook another 2–3 minutes until both sides are golden. Repeat with remaining batter.
Notes
Nutrition
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