Description
These fluffy buttermilk pancakes are the ultimate breakfast treat, perfect for a weekend brunch or whenever you crave a stack of light, tender pancakes. Made with simple pantry staples like all-purpose flour, baking powder, and buttermilk, they come out perfectly airy and golden brown every time. The secret to their fluffiness lies in letting the batter rest before cooking, resulting in pancakes that are soft inside and beautifully crisp on the edges.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs (lightly beaten)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix dry ingredients: In a large bowl or a large glass measuring cup, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Add wet ingredients: Pour in the buttermilk, lightly beaten eggs, and vanilla extract (if using). Whisk gently just until combined; some small lumps in the batter are normal and desired for fluffiness.
- Rest the batter: Let the pancake batter sit for 10 minutes at room temperature. This resting period allows the gluten to relax and the leavening agents to activate, leading to fluffier pancakes.
- Preheat the skillet: Heat a large skillet or griddle over medium heat until hot. To prevent sticking, spray with non-stick cooking spray or brush the surface lightly with melted butter or oil.
- Cook the pancakes: Using a ladle, pour about 1/3 to 1/2 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip and finish cooking: Flip each pancake carefully and cook for another 1-2 minutes on the other side, until the pancake is golden brown and cooked through.
- Serve: Transfer the pancakes to a warm plate and serve immediately with butter and your favorite syrup or toppings.
Notes
- Allowing the batter to rest is key for achieving fluffy pancakes.
- Do not overmix the batter; a few lumps are okay.
- Adjust the heat if pancakes brown too quickly or too slowly.
- For extra flavor, add a pinch of cinnamon or swap vanilla extract with almond extract.
- These pancakes freeze well; reheat in a toaster or oven for best texture.
