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5.0 from 3 votes

Fluffy Buttermilk Pancakes

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 16 pancakes
Calories: 473 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk (425g)
  • 3 tablespoons sugar (40g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter (45g)
  • 2 cups flour (250g) spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • clarified butter for cooking the pancakes or oil and regular butter

Instructions

    Cup of Yum
  1. Add the eggs, buttermilk, sugar, vanilla, melted, and slightly cooled butter into a large bowl. Whisk until combined.
  2. Add the flour, baking powder, baking soda, and salt to a medium bowl. Stir with a spoon then sift the mixture into the bowl with wet ingredients (sifting is optional but it makes fluffier pancakes). Whisk until just combined. The batter can have small lumps, don't overmix it.
  3. Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan over medium/medium-low heat (this will vary depending on the pan and the stove). When the pan is hot and the butter bubbling, scoop about 1/4 cup of batter per pancake into the pan (don’t make them too big, they will puff up).
  4. Cook the pancakes until golden on the bottom and you see bubbles on top. Flip the pancakes over using a large flat spatula and cook until browned on the other side. Add some more butter before adding the next portion of the batter to the pan, repeat with the remaining batter.
  5. Enjoy!

Notes

  • Cook the pancakes over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low the pancakes will soak up fat and be dense and greasy but if it is too high the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
  • How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
  • Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!

Nutrition Information

Calories 473kcal (24%)

Nutrition Facts

Serving: 16pancakes

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.