The Best Fluffy Buttermilk Pancake Recipe
Breakfast is the most important meal of the day, and there is no better way to kickstart your day than a fresh stack of fluffy buttermilk pancakes. As a kid, one of my favorite traditions growing up was waking up to the smell of freshly baked pancakes every Saturday morning. This recipe makes 12 golden brown pancakes, but can easily be adapted for any desired serving size. Below are the necessary ingredients and steps to follow in order to make the fluffiest buttermilk pancakes you've ever had! Click here to see the science behind the original buttermilk pancake recipe.  Click here to see the science behind the adapted buttermilk pancake recipe.  Click here to see the sources of articles and images used.
Servings: 12 yield(s)
Prep Time: 15 mins
Cook Time: 7 mins
Total Time: 22 mins
Ingredients
    Dry Ingredients
  • 2 cup All-Purpose Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tbsp Granulated Sugar
    • Wet Ingredients
  • 2 cup Buttermilk
  • 2 Large Eggs (Lightly Beaten)
  • 1 tsp Vanilla Extract (Optional)
Instructions
  1. Whisk together the dry ingredients in a large bowl or a large glass measuring cup.
  2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some lumps are okay.
  3. Let the pancake batter rest for 10 minuets.
  4. Heat a large skillet or griddle over medium-high heat.
  5. Spray with non-stick cooking spray or brush with butter or oil.
  6. Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
  7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
  8. Serve with butter and syrup.