Fluffy Buttermilk Pancakes

Get ready for the fluffiest, most heavenly pancakes you’ve ever tasted! These cloud-like buttermilk beauties are about to transform your breakfast game with their perfectly golden edges and tender, airy centers.

What makes these pancakes extraordinary? It’s all in the buttermilk magic – that tangy richness creates the most incredible texture, while our special mixing technique ensures each bite is light as air. These aren’t just pancakes; they’re your ticket to breakfast perfection.

Ingredients

For the Pancake Batter:

• 2 cups all-purpose flour (250g)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2¼ cups buttermilk (530ml)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted and cooled (57g)

Equipment Needed:

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon
• Non-stick skillet
• Pancake spatula
• Measuring cups and spoons

Steps

1. In a large bowl, whisk together 2 cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly distributed. Look for a uniform mixture with no visible clumps.
2. In a separate medium bowl, combine 2¼ cups buttermilk, 2 room temperature eggs, and 1 teaspoon vanilla extract. Whisk until the eggs are fully incorporated and the mixture is smooth.
3. While whisking constantly, slowly drizzle in the 4 tablespoons melted butter into your wet ingredients. Don’t worry if the mixture looks slightly curdled – this is normal if your ingredients are at different temperatures.
4. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, stir with gentle folding motions just until combined. Stop when you still see a few small streaks of flour – this prevents overworking the gluten which would make tough pancakes.
5. Heat your non-stick skillet over medium-low heat (around 325°F/165°C) for 5 minutes. Test the heat by hovering your hand 3 inches above the pan – you should feel steady warmth.
6. Pour ½ cup batter per pancake onto the preheated surface. Cook for 2-3 minutes until bubbles form and pop on the surface, and the edges look slightly dry.
7. Flip with confidence using a wide spatula and cook for another 1-2 minutes until golden brown. The center should spring back when lightly pressed.
8. Repeat with remaining batter, lightly greasing the pan between batches. Keep finished pancakes warm in a 200°F (95°C) oven if desired.