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Stack of fluffy buttermilk pancakes on a white plate, butter melting on top, maple syrup being poured from a small pitcher, golden brown edges, breakfast table setting with fresh berries
Sarah Mitchell

Fluffy Buttermilk Pancakes from Scratch

I'll never understand why people buy pancake mix when pancakes from scratch take exactly the same amount of time and taste a thousand times better. These buttermilk pancakes are thick, fluffy, and have that perfect tang from the buttermilk that balances out the sweetness of the maple syrup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/3 cups buttermilk
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter and maple syrup for serving

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy — do not overmix.
  4. Let the batter rest for 5 minutes while you heat a griddle or large skillet over medium heat.
  5. Lightly butter the griddle. Pour about 1/4 cup of batter for each pancake.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip and cook for another 1-2 minutes until golden brown on both sides.
  8. Serve immediately with butter and warm maple syrup.

Notes

No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Medium heat is crucial — too hot and the outside burns before the inside cooks. Too low and you get flat, dense pancakes. The first pancake is always a test — adjust your heat after that one.