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Fluffy Homemade Buttermilk Pancakes

A tall stack of golden brown, fluffy pancakes drizzled with syrup, ready to eat.
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Make light and airy pancakes from scratch for a perfect breakfast or brunch stack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk (or buttermilk for extra tang)
  • 1 large egg
  • 3 tablespoons melted butter, plus more for the griddle

Instructions

  1. Combine the flour, baking powder, salt, and sugar in a large bowl. Whisk these dry ingredients together.
  2. In a separate medium bowl, whisk together the milk and egg until combined.
  3. Pour the wet ingredients into the dry ingredients. Add the 3 tablespoons of melted butter.
  4. Gently whisk the batter until just combined. Do not overmix; lumps are acceptable. Overmixing develops gluten and makes pancakes tough.
  5. Let the batter rest for 5 to 10 minutes. This allows the baking powder to activate, creating fluffier pancakes.
  6. Heat a lightly oiled griddle or large non-stick skillet over medium heat. You can test the temperature by flicking a drop of water; it should sizzle immediately.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  9. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  10. Serve immediately with your favorite toppings.

Notes

  • For the lightest texture, avoid overmixing the batter. A few lumps mean you are doing it right.
  • If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of regular milk and letting it sit for 5 minutes before using.
  • If you are planning your weekly meals, this recipe pairs well with simple meal planning for stress-free mornings.

Nutrition

Find it online: https://blissbatter.com/pancakes-fluffy-homemade-buttermilk-recipe/