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The Ultimate Fluffy Old-Fashioned Pancakes Recipe

A close-up of a tall stack of golden brown pancakes topped with melting butter and drizzled with syrup, emphasizing fluffy pancakes.
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Make classic, tall, and airy pancakes from scratch. This recipe focuses on simple techniques to achieve the fluffiest texture for your weekend brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Whisk only until just combined. A few lumps are fine; do not overmix the batter.
  4. Gently whisk in the 4 tablespoons of melted butter. The batter should be thick.
  5. Let the batter rest at room temperature for 10 minutes. This resting time allows the leavening agents to activate, which creates tall pancakes.
  6. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  7. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Do not spread the batter.
  8. Cook for 2 to 3 minutes, or until 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 and cooked through.
  10. Serve immediately with butter and maple syrup for the best breakfast comfort food experience.

Notes

  • For the fluffiest pancakes, avoid overmixing the batter. Mixing too much develops gluten, resulting in flat, tough pancakes.
  • Use fresh baking powder and baking soda; expired leavening agents prevent your pancakes from rising tall.
  • If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.

Nutrition

Find it online: https://cookingbycarla.com/fluffy-old-fashioned-pancakes-recipe/