Fluffy Buttermilk Pancakes
Yield: 3 to 4 | Total time: 15 min
I've been making pancakes for years and have always wished mine to be lighter and fluffier. After lots of tasting, testing, and batter making, this is now my go-to recipe. These aren't very sugar sweet at all--I like adding sweetness after they come off the griddle, in the form of syrup or fresh fruit or fruit compote--but you can always add a little more sugar to the batter, if you prefer. This is a basic buttermilk recipe, but depending on what's available, you could stir in some vanilla or almond extract, cinnamon, toss in some blackberries or peaches, etc.
Sometimes, if I have any leftover fresh whipped cream from dessert, I fold a few tablespoons into the batter just before cooking, which brings a little bit more lightness to the party.
If you have a truly non-stick griddle or pan, you don't need butter for greasing. If you do use butter, melt some and wipe away any excess; this will help create an even golden color on your pancakes.
- 2 cups all-purpose flour (spoon flour into measuring cup and level with a knife)
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups buttermilk
- 2 tablespoons unsalted butter, melted
- Optional: vanilla or almond extract; ground cinnamon
- Butter, for greasing griddle, as needed
- In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt together; whisk to combine. Whisk in eggs, buttermilk, and melted butter; stir just to combine the ingredients, being careful not to overmix. The batter will be thick and puffy; if too thick, add just a little bit more buttermilk but no more than a tablespoon or two...
- Heat a non-stick griddle or skillet over medium heat. If needed, add a little butter to the pan, wiping away any excess with a paper towel.
- Using a 1/3 measuring cup, pour batter onto the griddle or skillet. If making more than one at a time, space out the pancakes so they don't touch when cooking. Let cook about 2 to 3 minutes (bottom should be golden and bubbles will appear on the edges and top); gently flip and cook the other side 2 to 3 minutes or until golden and cooked through. Serve warm with fresh fruit, fruit compote, maple syrup, etc. Any extra batter can be sealed and refrigerated for up to one day.
Date Published: September 20, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.