Fluffy Buttermilk Pancakes
Fluffy Buttermilk Pancakes are tender and tall breakfast pancakes made with buttermilk and baking powder, delivering a soft interior and golden exterior.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Use sifted flour for lighter texture; whole-wheat blend reduces rise slightly
- 2 tablespoons Sugar Granulated sugar; substitute honey or maple syrup for a different sweetness profile
- 1 tablespoon Baking powder Leavening for height; use aluminum-free for neutral taste
- 1/2 teaspoon Baking soda Boosts browning when combined with buttermilk acidity
- 1/4 teaspoon Salt Enhances flavor; reduce slightly for low-sodium diets
Wet Ingredients
- 1 cup Buttermilk Full-fat buttermilk gives best tenderness; milk with lemon works in a pinch
- 1 large Egg Room temperature egg binds and adds richness
- 2 tablespoons Melted butter Provides flavor and tender crumb; vegetable oil acceptable for neutral taste
- More melted butter For cooking; brush skillet lightly to create crisp edges and prevent sticking
Toppings
- Toppings of choice Try syrup, berries, whipped cream, or lemon curd for contrast
Instructions
Preparation
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- Mix the buttermilk, egg, and melted butter in a separate bowl until the egg is fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; leave a few lumps for better texture.
- Heat a non-stick skillet or griddle over medium heat and brush with a thin layer of melted butter to coat evenly.
- Pour 1/4 cup of batter for each pancake onto the skillet, spacing them to allow room for flipping.
- Cook until bubbles form on the surface and the edges appear set, then flip carefully using a thin spatula.
- Cook the flipped side until golden brown and set through, then transfer pancakes to a warm plate and repeat.
- Serve hot with your favorite toppings such as syrup, berries, or whipped cream for a balanced breakfast experience.
Notes
For best results, measure flour correctly, use room-temperature ingredients, and avoid overmixing the batter. Keep finished pancakes warm in a 200°F oven.