Description
These golden, fluffy pancakes are soft on the inside with crispy edges that hold up beautifully to maple syrup. Made with buttermilk and a no-fuss mixing method, they’re reliable, tender, and endlessly customizable.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted (plus more for cooking)
1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
3. Gently fold the wet ingredients into the dry using a spatula until just combined. Small lumps are okay.
4. Let the batter rest for 10 minutes to thicken.
5. Preheat a nonstick skillet or griddle over medium heat for 5 minutes.
6. Grease lightly with butter, then scoop about ⅓ cup batter per pancake into the pan.
7. Cook until bubbles form on top and edges look dry, about 2–3 minutes. Flip and cook 1–2 minutes more.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven if needed.
9. Serve with butter, syrup, and toppings of choice.
Notes
Letting the batter rest helps develop fluffiness—don’t skip it.
Avoid pressing the pancakes down after flipping to keep them light.
To freeze, cool completely and store between parchment layers in a zip-top bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 5g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast