Fluffy Buttermilk Pancakes from Scratch Easy Perfect Homemade Recipe
These fluffy buttermilk pancakes from scratch deliver a soft, light texture with a hint of tangy richness, perfect for family breakfasts, brunch parties, or weekend treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (300ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
- Make the batter: Pour wet mixture into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
- Preheat the skillet: Warm a non-stick skillet or griddle over medium heat until water droplets dance and evaporate quickly.
- Cook the pancakes: Lightly grease skillet with butter. Pour batter onto skillet using a ladle or 1/4 cup measuring cup. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
- Keep warm and serve: Transfer pancakes to a warm plate or oven set at 200°F (90°C) while cooking the rest. Serve immediately with butter, maple syrup, or favorite toppings.
Notes
Do not overmix the batter; a few lumps are fine. Use fresh baking powder and baking soda for best rise. Let eggs and buttermilk come to room temperature before mixing. Cook pancakes on medium heat and avoid pressing down with spatula to keep them fluffy. Keep cooked pancakes warm in a 200°F oven. For dairy-free or vegan versions, substitute buttermilk with almond milk plus lemon juice and use flax egg and coconut oil instead of butter.
Nutrition
- Serving Size: 3 pancakes
- Calories: 325
- Sugar: 7
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, homemade pancakes, easy breakfast, brunch recipe, comfort food