Description
Lighter than air, crisp at the edges, and tender inside, these fluffy buttermilk pancakes are made with simple pantry staples. They deliver legendary diner-quality fluffiness in just 20 minutes.
Ingredients
Scale
- 1 ½ cups (190g) All-Purpose Flour
- 2 tablespoons (25g) Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 ¼ cups (300ml) Buttermilk
- 1 large Egg
- 3 tablespoons (45g) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- Butter or Oil for greasing the pan
- Maple Syrup for serving
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until no lumps remain.
- In a separate bowl or measuring cup, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold together until just combined; stop when a few lumps remain. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate.
- Lightly grease the pan with butter or oil. Pour about ¼ cup of batter per pancake, cooking 2-3 at a time.
- Cook until bubbles form on the surface and edges look set (2-3 minutes). Flip carefully.
- Cook the second side for 1-2 minutes until golden brown.
- Transfer to a warm plate and repeat with remaining batter. Serve immediately with maple syrup.
Notes
Do not overmix the batter; lumps are okay and ensure fluffiness. Let batter rest for 5-10 minutes for extra fluffiness. Keep cooked pancakes warm in a 200°F oven. Use real maple syrup for best flavor. If using whole wheat flour, substitute up to half and add extra buttermilk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, diner style pancakes, quick breakfast, homemade pancakes