Description
The ultimate homemade fluffy pancake recipe that’s light, airy, and golden-brown perfection. These easy pancakes use simple pantry ingredients and come together in just 20 minutes for the best breakfast ever.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
- Mix the wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a whisk or spatula until just combined. The batter should be slightly lumpy – don’t overmix! A few small lumps are perfectly fine and actually preferred. Overmixing develops gluten and creates tough, flat pancakes.
- Rest the batter: Let the batter rest for 5 minutes while you heat your griddle. This allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
- Heat your cooking surface: Preheat a griddle or large non-stick skillet over medium heat (about 325-350°F if your griddle has temperature control). Lightly grease with butter or oil. Test if it’s ready by sprinkling a few drops of water on the surface – they should sizzle and evaporate.
- Cook the pancakes: Pour about 1/4 cup of batter for each pancake onto the hot griddle. Don’t spread the batter – let it naturally form a circle. Cook until bubbles form on the surface and the edges look set and slightly dry, about 2-3 minutes.
- Flip and finish: When bubbles have formed across the surface and some have popped, carefully flip the pancake using a wide spatula. Cook for another 1-2 minutes until golden brown on the second side. The pancake should spring back when gently pressed.
- Keep warm and serve: Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking the remaining batter. Serve immediately with your favorite toppings.
Notes
- Temperature matters: If pancakes are browning too quickly but staying raw inside, lower the heat. If they’re not browning, increase heat slightly.
- Don’t press down: Resist the urge to press pancakes with your spatula while cooking – this squeezes out air and makes them dense.
- Only flip once: Flipping multiple times creates tough pancakes. Wait for those bubbles, then flip once.
- Fresh baking powder: Check your baking powder expiration date. Old baking powder won’t create enough lift.
- Room temperature ingredients: Cold ingredients from the fridge can create a lumpy batter and denser pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (4-inch diameter)
- Calories: 285
- Sugar: 9g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 80mg