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Fluffy Buttermilk Pancakes: A Classic Recipe for Mom

A tall stack of three golden-brown, fluffy buttermilk pancakes drizzled generously with syrup.
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Make soft and airy buttermilk pancakes for a special breakfast. This no-fail recipe delivers the perfect texture for a memorable morning treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk these dry ingredients together well.
  2. In a separate medium bowl, whisk together the buttermilk and eggs.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir the melted butter into the batter.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip and cook the other side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite pancake toppings and a syrup drizzle aesthetic.

Notes

  • For extra flavor, add 1 cup of fresh or frozen blueberries to the batter just before cooking.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 3/4 cups of regular milk and let it sit for 5 minutes before using.
  • Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you cook the rest of the batch.

Nutrition

Find it online: https://juliameal.com/fluffy-buttermilk-pancakes-classic-recipe/