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The Most Fluffy Classic Buttermilk Pancakes From Scratch

A stack of fluffy pancakes from scratch, cut open to show the texture, drizzled with golden syrup.
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Make the best homemade pancakes recipe using simple ingredients. This guide shows you how to achieve perfect light and fluffy pancakes without a mix.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This is your dry mix.
  2. In a separate medium bowl, whisk together the buttermilk and the egg until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough pancakes.
  4. Stir the melted butter into the batter until incorporated. Let the batter rest for 5 minutes. This resting period helps the baking powder activate, leading to fluffier pancakes.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
  8. Serve immediately with your favorite toppings.

Notes

  • For the best batter consistency for pancakes, aim for a thick, pourable mixture that falls slowly from a spoon.
  • If you do not have buttermilk, mix 1 1/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • To keep pancakes warm while cooking the rest of the batch, place them on a baking sheet in a 200°F oven.

Nutrition

Find it online: https://cookingbycarla.com/pancakes-from-scratch-fluffy-recipe/