This Fluffiest Buttermilk Pancakes recipe is the perfect and simplest way to start the day! These pancakes are easy to make, require a few simple ingredients, and come out perfectly every time! There’s nothing better than a reliable and impressive breakfast treat, and these Buttermilk Pancakes will steal the show!
What are Buttermilk Pancakes?
The secret to the very best pancakes? Buttermilk.
This Fluffiest Buttermilk Pancakes recipe yields light, fluffy, moist without being gooey or wet, and flavorful pancakes. They cook perfectly, have that gorgeous golden shine, and can be topped with any and all of your favorite pancake toppings!
Using buttermilk in these pancakes helps to create fat, thick, and flavorful pancakes!
Making Buttermilk Pancakes
- Mix dry ingredients
- Mix wet ingredients
- Fold dry ingredients into the wet
- Let batter rest for 10 minutes
- Cook pancakes
Pancake Making Tips
Mixing: Mixing this batter is the most important part of this recipe. Overmixing will lead to flatter, dryer pancakes! You will FOLD the dry ingredients into the wet with a spatula. Don’t use a whisk, don’t use a wooden spoon…. I promise, use a spatula to gently fold the dry ingredients into the wet just until the flour disappears into the batter. The batter should be thick and lumpy!
Low-Temp Cooking: These pancakes are light, fluffy, and golden when cooked on medium/low temperature. If you cook these on high, the outside of the pancakes will burn while the insides will be gooey, rubbery, and wet in alllll of the wrong ways! I like to heat my pan at medium heat and immediately turn the temperature down a bit when I start cooking the pancakes!
Cooling Rack: Listen…. a wet pancake is literally the WORST! I like to place my cooked pancakes on a wire cooling rack after taking them off of the skillet. Here are some of my favorite cooling racks. Stacking them while they are still warm often leads to those “wet” pancakes. Transferring the pancakes to wire cooling rack helps to keep them light and fluffy!
I have found freezing cooled pancakes to yield the best results when reheating!
To do this, wrap each pancake in cling wrap or place small sheets of parchment paper between each pancake when stacking!
Place the pancakes in a freezer-safe container or large plastic bag before storing in the freezer for up to 3 months.
To reheat, do so on a griddle, toaster, microwave, or in an oven at 350 degrees Fahrenheit.
Thick and simple Fluffiest Buttermilk Pancakes are the perfect way to start the day! These pancakes are easy to make, require a few simple ingredients, and come out perfectly every time!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- In a medium-sized bowl, whisk flour, baking powder, baking soda, and salt together.
- In a large bowl, whisk sugar, buttermilk, large eggs, melted butter, and vanilla extract together.
- Add dry ingredients to the wet, carefully folding the mixture with a spatula. Do not overmix. Batter should be thick and have lumps.
- Let the batter sit for 10 minutes.
- Place a large skillet over medium/low heat. Allow the skillet to heat up while your batter is resting.
- Spray the skillet with cooking spray right before cooking the pancakes. You will only need to spray the pan once.
- Spoon 1/3 cup of batter for each pancake onto the skillet. Let pancakes cook on each side for about 2-3 minutes or until light golden brown. The surface of the pancake should begin to bubble and the bubbles should pop before flipping. You should be able to easily scoot the spatula under the pancake when flipping. If the pancakes are browning too quickly, lower the heat.
- Transfer cooked pancakes to a wire rack if you are not serving straight from the skillet!
Keywords: Buttermilk Pancakes, Fluffy Pancakes, Breakfast, Brunch