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Stack of fluffy buttermilk pancakes with maple syrup poured over the top

Fluffy Buttermilk Pancakes

Light, fluffy buttermilk pancakes made from scratch with a simple batter, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (about 12 pancakes)
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour (190g)
  • 3 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine.
  4. Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium heat.
  5. Lightly grease the griddle and pour 1/4 cup of batter per pancake.
  6. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip and cook for another 1-2 minutes, until golden brown on the second side.
  8. Serve warm with maple syrup and your favorite toppings.

Notes

Store leftover batter in the fridge for up to 1 day, or freeze cooked pancakes between layers of parchment paper for up to 2 months.