Fluffy Buttermilk Pancakes from Scratch Easy 5-Step Homemade Recipe
A quick and easy recipe for tender, fluffy buttermilk pancakes made from scratch using simple ingredients. Perfect for breakfast or brunch, these pancakes have a soft texture with a subtle tang from buttermilk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, serves 3) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300 ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. The batter should be thick but pourable with some small lumps remaining.
- Heat a nonstick or cast-iron skillet over medium heat for 3-4 minutes. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, the skillet is ready.
- Lightly butter or spray the skillet. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through. Keep cooked pancakes warm on a rack while cooking remaining batches.
Notes
Do not overmix the batter to avoid tough pancakes; small lumps are fine. Adjust heat to prevent burning or undercooking. Resting the batter for 5-10 minutes before cooking can improve texture but is optional. Use a thin spatula to flip gently without deflating the pancakes. Keep cooked pancakes warm in a 200°F oven if cooking in batches.
Nutrition
- Serving Size: 3 pancakes
- Calories: 375
- Sugar: 6
- Sodium: 450
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 1.5
- Protein: 10
Keywords: fluffy pancakes, buttermilk pancakes, homemade pancakes, easy breakfast, brunch recipe, comfort food