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The BEST Fluffy Buttermilk Pancakes from Scratch: Quick and Easy

A close-up of a stack of three golden-brown buttermilk pancakes drizzled with syrup on a white plate.
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Make thick, tender buttermilk pancakes from scratch. This easy recipe yields light and airy pancakes perfect for a classic breakfast or weekend brunch.

Ingredients

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

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, 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 in the batter are fine.
  4. Stir in the melted butter until it is incorporated 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 about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set when it is time to flip.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • If you do not have buttermilk, mix 1 3/4 cups of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Use medium heat; if the heat is too high, the outside will burn before the inside cooks.

Nutrition

Find it online: https://tastetaught.com/buttermilk-pancakes-fluffy-easy-recipe/