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Light & Fluffy Buttermilk Pancakes Recipe – Best Ever

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These light and fluffy buttermilk pancakes from scratch don’t need fancy tricks or hard-to-find ingredients. They just need a little faith in simple chemistry and the willingness to be wrong once in a while.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (355ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 2 tablespoons (25g) sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk thoroughly to distribute the leavening agents evenly.
  2. In a separate medium bowl or large liquid measuring cup, whisk together 1 1/2 cups (355ml) buttermilk, 1 large egg, 3 tablespoons (42g) melted butter, and 1 teaspoon vanilla extract until the egg is fully incorporated and the mixture looks smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Stop mixing when you still see small lumps. The batter should look shaggy and uneven.
  4. Let the batter rest for 5 minutes at room temperature. This allows the flour to hydrate fully and the gluten to relax.
  5. While the batter rests, place your skillet or griddle over medium heat. Add a small pat of butter or drizzle of oil. Wait until the butter foams but doesn’t brown—about 2 minutes. If using an electric griddle, set it to 350°F (175°C).
  6. Pour about 1/4 cup (60ml) of batter onto the hot surface for each pancake. Leave space between them. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Slide your spatula under the pancake and flip it quickly but gently. Cook for another 1-2 minutes, until the second side is golden brown and the pancake feels springy when you press the center. Transfer to a plate and repeat with remaining batter.
  8. If making a large batch, keep cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish cooking. Don’t stack them directly on a plate.

Notes

Don’t over-mix the batter; lumps are your friends. Let the batter rest for 5 minutes. The first pancake is a test pancake. Wipe the pan between batches. For buttermilk substitute, add 1 1/2 tablespoons lemon juice or white vinegar to regular milk and let sit for 5 minutes.

Nutrition

Keywords: buttermilk pancakes, fluffy pancakes, easy pancake recipe, homemade pancakes, breakfast recipe

Find it online: https://sparklespoon.com/light-and-fluffy-buttermilk-pancakes-recipe-best-ever/