Make thick and fluffy pancakes from scratch using buttermilk for a classic American breakfast favorite. This recipe yields light, airy pancakes that rise tall.
Author:oliviarosewood
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:10-12 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons butter for cooking
Instructions
Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk these dry ingredients together.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and results in tough pancakes.
Let the batter rest for 5 to 10 minutes. This allows the leavening agents to activate, which helps the pancakes become fluffy.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter. The griddle is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes carefully. Cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
Serve immediately with your preferred toppings.
Notes
For extra thick pancakes, do not press down on them with the spatula after flipping.
If you do not have buttermilk, mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice. Let it stand for 5 minutes before using.
Use a 1/4 cup measure for consistent, thick pancakes.