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Fluffy buttermilk pancakes stacked with fresh berries and maple syrup

Fluffy Buttermilk Pancakes

Light, tender pancakes with crisp golden edges and a gentle tang from buttermilk. This reliable breakfast recipe uses simple pantry ingredients and comes together on a skillet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • neutral oil for greasing the skillet
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
  2. In a second bowl, whisk the egg, buttermilk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain; a few small lumps are fine.
  3. Let the batter rest for 5 minutes while a skillet or griddle heats over medium heat. Lightly grease the cooking surface with neutral oil.
  4. Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes.
  5. Flip and cook the second side for 1 to 2 minutes, until golden and cooked through. Lower the heat if the pancakes brown before the centers set.
  6. Serve warm. This batch makes about 8 pancakes, or 4 servings of 2 pancakes each.