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The Ultimate Fluffy Old-Fashioned Buttermilk Pancakes From Scratch

pancakes - Tasty

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Make the best homemade breakfast with these old-fashioned buttermilk pancakes. This easy recipe yields tall, fluffy stacks with a tender crumb, perfect for your weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1¾ cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. This is your wet mix.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and results in tough pancakes.
  4. Let the scratch pancake batter rest at room temperature for 10 minutes. This allows the baking powder to activate, leading to light, airy pancakes.
  5. Heat a griddle or large nonstick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The pan is ready when a drop of water sizzles immediately.
  6. Pour ¼ cup of batter onto the hot griddle for each pancake. 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.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  8. Serve immediately with syrup for tall fluffy pancake stacks.

Notes

  • For extra thick and moist pancakes, let the batter rest for 15 to 20 minutes.
  • If you do not have buttermilk, mix 1¾ cups of regular milk with 1 tablespoon of white vinegar or lemon juice 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 remaining batter.

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