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The Best Fluffy Old-Fashioned Buttermilk Pancakes

A close-up stack of three golden brown, fluffy pancakes drizzled with maple syrup.
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Learn the simple techniques to make thick, tall, and incredibly fluffy buttermilk pancakes from scratch. This classic recipe is perfect for your next weekend breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, cold
  • 2 large eggs, cold
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 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 mixture.
  2. In a separate medium bowl, whisk together the cold buttermilk and cold eggs until just combined. Whisk in the vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until the batter is just combined. Do not overmix; a few lumps are necessary for fluffy pancakes.
  4. Gently whisk the 4 tablespoons of melted butter into the batter. Mix only until incorporated.
  5. Let the batter rest at room temperature for 10 minutes. This resting period allows the gluten to relax and the leavening agents to activate, which creates taller pancakes.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter. The griddle is ready when a drop of water sizzles immediately.
  7. Pour about 1/3 cup of batter onto the hot griddle for each pancake. Do not spread the batter.
  8. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  9. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  10. Serve immediately with butter and maple syrup for the best homemade pancakes experience.

Notes

  • For truly thick and tall pancakes, make sure your buttermilk and eggs are cold. Temperature control is a key pancake secret technique.
  • Use a light hand when mixing. Overmixing develops gluten, resulting in flat, chewy pancakes instead of light and airy pancakes.
  • If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Nutrition

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