Rise and Shine with Fluffy Buttermilk Pancakes
- Apr 4
- 2 min read
Good morning, Pancake Lovers! There’s nothing quite like the smell of pancakes wafting through the house on a lazy weekend morning. Today I’m sharing my secret recipe for the fluffiest buttermilk pancakes you’ll ever taste. Perfectly golden, light, and tender, these pancakes are sure to become a family favorite. Let’s get flipping!
INGREDIENTS
2 cups all-purpose/plain flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract (optional)butter or oil for cooking
INSTRUCTIONS
Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl mix the wet buttermilk, eggs, melted butter, and vanilla extract and stir gently until just combined. The batter should be slightly lumpy—this is key to fluffy pancakes!
Let the batter sit for a minimum of 30 minutes, (ideally an hour is best) at room temperature
Heat a non-stick skillet frypan over medium heat. Lightly grease with butter or oil. Pour 1/4 cup or a soup ladle of batter onto the griddle for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
The pancakes are best served warm with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream or Greek yogurt.
TIPS FOR THE PERFECT PANCAKES
Don’t Overmix: Overmixing the batter can lead to dense pancakes. A few lumps are perfectly fine.
Rest the Batter: Letting the batter sit before cooking can result in even fluffier pancakes.
Consistent Heat: Keep the griddle at a steady medium heat to ensure even cooking without burning.
I hope you enjoy making and eating these fluffy buttermilk pancakes as much as my family (and previous customers of Kathy’s Deli & Cupcakery)
Comments