Fluffy Buttermilk Pancakes

Tall, tender, and genuinely fluffy, these buttermilk pancakes come together with pantry staples in under 20 minutes. The trick is a thick batter and a gentle hand — stir just until combined and let it rest while the pan heats.

Recipe at a Glance

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp butter, melted (plus more for the pan)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine. Let the batter rest 5 minutes; it will thicken and bubble.
4. Heat a griddle or nonstick pan over medium and lightly butter it. Pour about 1/4 cup batter per pancake.
5. Cook until bubbles form on the surface and the edges look set, 2-3 minutes, then flip and cook 1-2 minutes more until golden.
6. Serve warm with butter and maple syrup.

Tips & Notes

• No buttermilk? Stir 2 tbsp lemon juice or white vinegar into 2 cups milk and let it sit 5 minutes.
• Keep finished pancakes warm on a baking sheet in a 200F oven while you cook the rest.
• Don’t overmix — overworked batter makes flat, tough pancakes.