Fluffy Pancakes from Scratch

Yield: 12 pancakes · Breakfast · American

Throw away the boxed mix — these buttermilk pancakes from scratch are just as easy and infinitely better. These buttermilk pancakes from scratch are just as easy and infinitely better. They puff up tall and pillowy, with a golden exterior and a tender, melt-in-your-mouth interior. The secret?

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 3/4 cups (420ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Butter or oil for the griddle

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine gently. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon, using about 15–20 strokes. The batter should be lumpy — visible pockets of flour are perfectly fine. Overmixing is the enemy of fluffy pancakes.
4. Rest the batter. Let the batter sit undisturbed for 5 minutes. You'll see bubbles forming on the surface as the baking soda reacts with the buttermilk. This rest hydrates the flour and makes the pancakes extra tender.
5. Heat the griddle. Heat a griddle or large non-stick skillet over medium-low heat (about 325°F if your griddle has a temperature setting). Lightly brush with butter or oil. To test if it's ready, flick a few drops of water onto the surface — they should sizzle and evaporate within a couple of seconds.
6. Cook the pancakes. Pour about 1/3 cup of batter per pancake onto the griddle. Cook until you see bubbles forming across the entire surface and the edges look set and slightly dry, about 2–3 minutes. The bottom should be evenly golden.
7. Flip once. Flip the pancakes with a thin spatula in one confident motion. Cook for 1–2 minutes more until the second side is golden brown and the pancake feels springy when gently pressed in the center.
8. Serve. Serve immediately with butter and warm maple syrup. If cooking in batches, keep finished pancakes warm on a wire rack set inside a baking sheet in a 200°F (95°C) oven.

Pro Tips

Variations

• Blueberry Pancakes: After pouring batter on the griddle, drop 8–10 fresh blueberries onto each pancake before flipping. Don't fold berries into the batter — they'll turn it purple.
• Chocolate Chip Pancakes: Sprinkle 1–2 tablespoons of mini chocolate chips onto each pancake right after pouring the batter. The chips will melt perfectly as the pancake cooks.
• Banana Pancakes: Mash one ripe banana into the wet ingredients before combining with the dry. Reduce buttermilk by 2 tablespoons to account for the extra moisture.

Nutrition Facts