Description
Discover the ultimate recipe for unbelievably fluffy buttermilk pancakes! This guide will help you create light, airy, and golden-brown stacks perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 tablespoons (25g) sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons (56g) butter, melted
- 2 cups (480ml) buttermilk
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the eggs, melted butter, and buttermilk until smooth. Make sure the butter is not too hot before adding it to the eggs.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are perfectly fine and will ensure fluffy pancakes.
- Let the batter rest for 5–10 minutes. This allows the leavening agents to activate and the flour to fully hydrate.
- Preheat a lightly oiled griddle or large frying pan over medium heat. Test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
- Pour ¼ cup of batter onto the hot griddle for each pancake, leaving enough space for spreading.
- Cook for 2–3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface and the edges setting before flipping.
- Flip the pancakes gently and cook for another 1–2 minutes on the second side until golden.
- Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 435
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg