🥞 Buttermilk Pancakes — Fluff

September 4, 2025

What you’ll need

  • Yield: about 10 pancakes (4 inches)
  • Prep time: 10 minutes
  • Cook time: 12–15 minutes
  • Total time: 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups buttermilk, well shaken
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 tsp pure vanilla extract
  • Butter or neutral oil for the griddle

Equipment

  • Large mixing bowl and whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle (10–12 inch)
  • Spatula
  • Ladle or 1/4-cup measure for pouring batter

Method

1. Mix dry ingredients

In a large bowl whisk together flour, sugar, baking soda, baking powder, and salt until evenly combined.

2. Combine wet ingredients

In a separate bowl whisk buttermilk, eggs, melted butter, and vanilla until smooth.

3. Bring together

Pour wet into dry and gently stir just until combined. Small lumps are fine; do not overmix. Overworking the batter creates tough pancakes.

4. Rest the batter

Let the batter rest 5–10 minutes at room temperature to hydrate the flour and relax the gluten for tender, fluffy pancakes.

5. Heat the griddle

Preheat skillet or griddle to medium (around 350°F if you have a thermometer). Lightly grease with butter or oil and wipe excess with a paper towel so the surface is slick but not greasy.

6. Cook pancakes

Pour about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden, 1–2 minutes more. Keep finished pancakes warm on a plate tented with foil if making a large batch.

7. Serve

Stack pancakes, finish with butter, drizzle maple syrup, or add fruit, whipped cream, or your favorite toppings.

Tips for perfect pancakes

  • Buttermilk swap: If you don’t have buttermilk, stir 2 tbsp white vinegar or lemon juice into 2 cups milk and wait 5 minutes until slightly thickened.
  • Temperature control: If pancakes brown too quickly, lower the heat; if they take too long and stay pale, raise the heat slightly.
  • Add-ins: Fold in blueberries or chocolate chips gently after scooping batter.
  • Make-ahead: Keep warm in a single layer on a baking sheet at 200°F for up to 30 minutes. Reheat briefly in a hot skillet for crisp edges.
  • Scaling: Double or halve the recipe easily; keep proportions the same.
Posted in Food recipes

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