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Thick and Fluffy Buttermilk Pancakes

Close-up of three thick, fluffy pancakes stacked, showing the airy interior texture.

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Make thick and fluffy pancakes from scratch using buttermilk for a classic American breakfast favorite. This recipe yields light, airy pancakes that rise tall.

Ingredients

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  • 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

  1. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk these dry ingredients together.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
  3. 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.
  4. Let the batter rest for 5 to 10 minutes. This allows the leavening agents to activate, which helps the pancakes become fluffy.
  5. 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.
  6. 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.
  7. Flip the pancakes carefully. Cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
  8. 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.

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