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Fluffy Buttermilk Pancakes: The Best Recipe from Scratch

Master the art of perfect pancakes with this easy-to-follow, from-scratch recipe. Achieve light, fluffy, and golden-brown pancakes every time, ideal for a memorable breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 1/4 cup buttermilk room temperature
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
For Cooking
  • 2 tbsp unsalted butter for greasing the griddle

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Griddle or Large Frying Pan
  • Ladle or 1/4 cup measuring cup

Method
 

Prepare Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
Prepare Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until thoroughly combined.
Combine and Cook
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. It's okay if there are a few small lumps; overmixing will result in tough pancakes. Let the batter rest for 5-10 minutes at room temperature while you heat your griddle. This allows the baking powder to activate and ensures fluffier pancakes.
  2. Heat a large griddle or non-stick frying pan over medium-low heat. Add about 1/2 tablespoon of unsalted butter and spread it evenly to lightly grease the surface.
  3. Once the griddle is hot enough (a drop of water should sizzle), pour about 1/4 cup of batter per pancake onto the griddle. Don't overcrowd the pan.
  4. Cook for 2-3 minutes per side, or until golden brown. You'll know it's time to flip when bubbles start to form on the surface of the pancake and the edges look set.
  5. Flip the pancakes and cook for another 1-2 minutes on the second side, until cooked through and golden.
  6. Transfer cooked pancakes to a plate and serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Repeat with the remaining batter, adding more butter to the griddle as needed.

Notes

For extra fluffy pancakes, ensure your buttermilk and egg are at room temperature. Do not overmix the batter; a few lumps are desirable for a tender crumb. Adjust griddle temperature as needed. If pancakes brown too quickly, lower the heat. If they don't brown, increase it slightly. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, microwave, or oven.