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Fluffy Buttermilk Pancakes

Six fluffy buttermilk pancakes with maple syrup and a thick pat of melting butter on a white plate.
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These fluffy buttermilk pancakes have golden tops and tender centers. Mix the batter gently, rest it for five minutes, and serve warm with butter and maple syrup.

Ingredients

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Instructions

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  2. Beat the eggs separately. Add cold buttermilk, melted and slightly cooled butter, and vanilla. Whisk to combine.
  3. Pour wet ingredients into dry. Stir gently just until the flour is moistened. Leave the lumps and rest about 5 minutes while the griddle heats.
  4. Heat a griddle or large nonstick skillet over medium heat. Grease lightly with butter or oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and the edges start to set. Flip and cook 1–2 minutes more, until golden and cooked through. Transfer to a warm plate and repeat.
  5. Serve immediately with butter, maple syrup, fresh fruit, whipped cream, or powdered sugar.

Equipment

Notes

Substitutions: Mix 2 cups milk with 2 tablespoons vinegar or lemon juice and let stand 5 minutes. Fold in blueberries, mini chocolate chips, or chopped pecans just before cooking. For whole wheat pancakes, add a splash more buttermilk if the batter is too thick.
Serving: Try crispy bacon, breakfast sausage, or cheesy scrambled eggs. Layer with fruit and whipped cream for dessert, or serve with cinnamon butter or peach preserves.
Storage: Refrigerate airtight up to 3 days. Reheat in a microwave, toaster, or warm oven. Freeze in a single layer, transfer to freezer bags, and toast straight from frozen.

Find it online: https://jennifercooks.com/fluffy-buttermilk-pancakes/