Fluffy Buttermilk Pancakes
Classic fluffy buttermilk pancakes, perfect for a weekend breakfast or brunch. These pancakes are light, airy, and have a delightful tang from the buttermilk.
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Ingredients
Gather everything before you start cooking.
Main
- 1½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1¼ cups buttermilk
- ¼ cup milk
- 2 tbsp unsalted butter, melted
- 1 large egg
For Serving (optional)
- 2 tbsp unsalted butter
- ¼ cup maple syrup
- ½ cup fresh berries
Steps
- 1
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.
~2 min
- 2
Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, milk, melted butter, and egg until well combined.
~2 min
- 3
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes.
~1 min
- 4
Heat Skillet and Cook First Batch
Heat a lightly oiled or buttered skillet or griddle over medium heat. Once hot, pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges look set. The internal temperature should be 200-205°F (93-96°C).
~6 min
- 5
Cook Remaining Batches
Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Keep cooked pancakes warm in a low oven (around 200°F / 93°C) while you finish cooking.
~10 min
- 6
Serve
Serve immediately with your favorite toppings such as butter, maple syrup, and fresh berries.
~1 min
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