The Fluffiest, Most Delicious Buttermilk Pancakes

This morning I woke up and thought I’m going to treat my kids and myself to some delicious pancakes. You might hear some toddlers warbling in the background, but the results will be delicious. Today we’re making the fluffiest, most delicious buttermilk pancakes you’ve ever had in your life. These are super easy, whip up in just a couple of minutes, and there is no reason not to treat yourself in the morning. If you enjoy this, you might also like our easy fluffy homemade pancakes recipe for a perfect breakfast.

Ingredients

Dry Ingredients

○ one and a third cups or 160 grams of all-purpose flour
○ one teaspoon of salt
○ two tablespoons of sugar
○ one tablespoon of baking powder

Wet Ingredients

○ one cup of buttermilk
○ two teaspoons of vanilla extract
○ one egg
○ four tablespoons of melted butter

Instructions

First off, we’re adding one and a third cups or 160 grams of all-purpose flour into a large bowl, the sifter, you know, hovering around. Riding one teaspoon of salt, two tablespoons of sugar, and a tablespoon of baking powder. Sift it up. Whisk it up. This can get set aside.
I have one cup of buttermilk in my measuring cup. Riding two teaspoons of vanilla extract. We can pop this into the microwave for about 45 seconds to warm up.
Okay, one egg into my buttermilk, which is nice and warm now. Whisk it up.
Now after that egg’s incorporated, four tablespoons of melted butter. When you microwave that butter, make sure you’re using like 50% power in short bursts. You don’t want a butter explosion on your hands first thing in the morning. There is some water in that butter, and it’ll steam up and go, not a good scene. Stir it in.
Before I even mix this in, I’m going to turn my cooktop on. Just have it on low to start heating up.
Now pour the wet into the dry, and mix until just combined. If you over mix, you’re going to get like kind of a more bread-y dense consistency, and if you activate that gluten, they can kind of like shrink back up. This principle applies to many recipes, even baking a delicious super soft and easy banana bread with walnuts. We want fluffy, fluffy delicious pancakes all mixed in no pockets of flour, and we’re ready to get rolling.

Butter your pan on the cooktop. This is actually a really nice non-stick pan. But even still, it’s best to have a little bit of lubricant on there. You can use some spray if you want to.
As soon as your butter’s melted, you can add in about a third of a cup, making some smaller ones for the kids, and then some big ones for the adults. If you’re making a bigger pancake, lower the heat just a little bit. You don’t want to like burn the outside and have the inside be a bit under cooked. Similar temperature control is key when baking an easy homemade apple pie with perfectly flaky crust to prevent burning. You could also give it a little bit of a shake and shimmy to spread it out if you need to.
Normally, you can tell a pancake is done because bubbles start forming on the top, but this mixture is so bubbly because of the buttermilk and the leavening agent that you’re not going to get that indication. Always lift up the corner to take a look, and you can see it’s pretty good.
If you’re someone who likes to toss things in the pan like a big shot, don’t do it for this recipe. They’re so big and fluffy that they’ll slide, and you’re going to flatten them out. So carefully flip them over. Don’t get too much inertia involved there.
Back to a nice warm position. You don’t want to burn your pancakes. A little drop of butter. You don’t want to walk away from these. Just be careful. Don’t let it get too far.
Serve with real maple syrup and a little pad of butter on top. For an even more decadent treat, consider adding a drizzle of easy chocolate ganache recipe or fresh berries.

Frequently Asked Questions

Can I substitute buttermilk?

If you don’t have buttermilk on hand, there are tips and tricks on substitutions for this recipe available in the blog post where this recipe originates.

Why warm the wet ingredients?

These will be amazing with room temperature ingredients. Warming the buttermilk and vanilla extract for about 45 seconds makes a huge difference in the final product. This technique also enhances the texture of baked goods like a super soft coffee cake with white chocolate frosting.

What happens if I overmix the pancake batter?

If you over mix, you’re going to get like kind of a more bread-y dense consistency, and if you activate that gluten, they can kind of like shrink back up. For fluffy pancakes, mix until just combined with no pockets of flour.

How do I know when to flip the pancakes?

Normally, you can tell a pancake is done because bubbles start forming on the top, but this mixture is so bubbly because of the buttermilk and the leavening agent that you’re not going to get that indication. Always lift up the corner to take a look to check if it’s golden brown.

Easy Fluffy Buttermilk Pancakes Recipe for Perfect Breakfast

This recipe provides the fluffiest, most delicious buttermilk pancakes that are super easy to whip up in just a couple of minutes, perfect for a special breakfast treat.

1 1/3 cups (160 grams) all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
1 egg
4 tablespoons melted butter

Add 1 1/3 cups (160 grams) of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of baking powder into a large bowl. Sift and whisk together, then set aside.
Pour 1 cup of buttermilk and 2 teaspoons of vanilla extract into a measuring cup. Warm it in the microwave for about 45 seconds.
Add one egg to the warm buttermilk mixture and whisk until incorporated.
Stir in 4 tablespoons of melted butter. When melting butter, use 50% power in short bursts to prevent splattering.
Turn your cooktop on to a low heat setting to start heating up.
Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix to ensure fluffy pancakes and avoid activating gluten.
Butter your pan on the cooktop, even if it’s non-stick, or use cooking spray.
Once the butter is melted, add about a third of a cup of batter per pancake. For larger pancakes, lower the heat slightly to ensure even cooking. You can gently shake the pan to spread the batter if needed.
Do not rely on bubbles forming on top as an indication of doneness for this recipe due to the bubbly batter. Instead, lift up the corner of the pancake to check for a golden brown color.
Carefully flip the pancakes over without tossing to avoid flattening them.
Cook the second side until golden brown. Adjust heat as needed to prevent burning.
Serve immediately with real maple syrup and a small pad of butter on top.

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The Fluffiest, Most Delicious Buttermilk Pancakes