Description
Learn how to make the fluffiest pancakes with this easy-to-follow recipe. These pancakes are light, airy, and perfect for a delicious breakfast or brunch.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tbsp sugar
- ½ tsp salt
Wet Ingredients:
- 1¼ cups buttermilk
- 2 large eggs (room temp)
- 2 tbsp melted butter
- 1 tsp vanilla extract
Butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Mix Wet Ingredients: In a separate bowl, combine buttermilk, eggs, melted butter, and vanilla.
- Combine and Rest: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Allow the batter to rest for 5–10 minutes.
- Heat Skillet: Heat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Cook Pancakes: Use ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges are set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Place finished pancakes on a plate lined with a towel or keep warm in a 200°F oven until serving. Stack and serve with desired toppings.
Notes
- For fluffier pancakes, whip egg whites to stiff peaks and fold into the batter.
- Enhance with chocolate chips, berries, or banana slices.
- For a gluten-free option, use a GF flour blend with xanthan gum.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Fluffy Pancakes, Pancake Recipe, Breakfast Recipe, Brunch Ideas
