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Classic Fluffy Buttermilk Pancakes

Close-up of three fluffy pancakes stacked, cut in half to show the light, airy interior texture of the pancakes.
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Make light and fluffy pancakes from scratch using this simple buttermilk recipe. This is a reliable method for perfect morning griddle cakes.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (buttermilk preferred)
  • 1 egg
  • 3 tablespoons melted butter

Instructions

  1. Combine the flour, baking powder, sugar, and salt in a large bowl. Whisk them together well.
  2. In a separate bowl, whisk the milk and egg together. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter.
  3. Stir in the melted butter gently. A few lumps in the batter are acceptable.
  4. Heat a lightly oiled griddle or large non-stick pan over medium heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface of the top side. Flip and cook the second side until done.
  7. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 1/4 cups of regular milk and let it sit for 5 minutes before using.
  • Use medium heat; if the pan is too hot, the outside will burn before the inside cooks through.

Nutrition

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