Golden, fluffy pancakes that melt in your mouth with every bite—perfectly balanced between soft and crispy, and always a breakfast favorite.
Servings: 4
Nothing beats waking up to the smell of homemade pancakes sizzling on the griddle. Whether you’re making these for a lazy Sunday morning or a cozy family brunch, this Fluffy Pancake Recipe is sure to impress. These buttermilk pancakes are the ultimate comfort food—soft, tender, and with just the right amount of crisp edges. If you’re searching for the Best Pancake Recipe to add to your repertoire, look no further. Get ready to experience the magic of Easy Homemade Pancakes that are as fluffy as a cloud and as nostalgic as childhood mornings. Pancakes, pancakes, and more pancakes, please!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk (shake well before measuring)
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Supplies Needed
- Large mixing bowl
- Whisk
- Griddle or non-stick skillet
- Ladle or measuring cup
- Spatula
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and mix in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. (The batter should be slightly lumpy—this ensures Homemade Pancakes Fluffy every time!)
- Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until the pancakes are golden brown.
- Serve warm with butter, syrup, or your favorite toppings like banana slices or whipped cream.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the toaster or a skillet for crispy pancakes. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the toaster or oven.
Recipe Tips & Tricks
- Choosing the Right Buttermilk: For the fluffiest results, use real buttermilk. If you don’t have it on hand, make your own by mixing 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Don’t Overmix the Batter: Lumps in the batter are your friend! Overmixing will deflate the batter and result in dense pancakes.
- Perfect Pancake Size: Use a 1/4 cup measuring cup to portion out each pancake for consistent sizing.
- Add Bananas or Chocolate Chips: For a twist, fold sliced bananas or chocolate chips into the batter for Pancakes Banana-style.
- Get Crispy Edges: Lightly butter the skillet between batches to create perfectly crispy pancakes every time.
Variations
- Banana Pancakes: Mash a ripe banana into the wet ingredients for a naturally sweet Pancakes Banana flavor.
- Blueberry Bliss: Fold fresh or frozen blueberries into the batter for a fruity twist.
- Crispy Buttermilk Pancakes: Add a tablespoon of sugar to the batter and cook at slightly higher heat for extra crispy edges.
- Whole Wheat Pancakes: Substitute half the flour with whole wheat flour for a hearty and healthier option.
- Gluten-Free Pancakes: Use a 1-to-1 gluten-free flour substitute for a delicious Homemade Pancake Recipe that’s gluten-free.
FAQ
Q: Can I use regular milk instead of buttermilk?
A: Yes, buttermilk gives these pancakes their signature fluffiness and tang. If you use regular milk, add 1 tablespoon of lemon juice or vinegar to mimic buttermilk.
Q: How do I know when to flip the pancakes?
A: Wait until you see bubbles forming on the surface and the edges start to look set. This is your cue for flipping!
Q: Can I make the batter ahead of time?
A: Pancake batter is best used fresh, but you can mix the dry ingredients in advance. Combine the wet ingredients just before cooking for the fluffiest pancakes.
Q: How do I keep pancakes warm while cooking batches?
A: Place cooked pancakes on a baking sheet in a 200°F oven while you finish cooking the rest. This keeps them warm without drying them out.
Q: What’s the secret to making the Best Pancake Recipe?
A: The secret is in the buttermilk, gentle mixing, and a hot, well-greased griddle for golden, fluffy pancakes with a touch of crispness.
100% Fluffy Homemade Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk shake well before measuring
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and mix in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. (The batter should be slightly lumpy—this ensures Homemade Pancakes Fluffy every time!)
- Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until the pancakes are golden brown.
- Serve warm with butter, syrup, or your favorite toppings like banana slices or whipped cream.