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The Ultimate Fluffy Old-Fashioned Buttermilk Pancakes

A close-up of a stack of four fluffy pancakes drizzled with syrup, showcasing their golden brown tops.
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Make thick, light, and airy buttermilk pancakes from scratch for a classic breakfast treat.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together well.
  2. In a separate medium bowl, whisk the buttermilk and eggs together.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir the melted butter into the batter until incorporated. Let the batter rest for 5 minutes.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know the first side is done when bubbles form on the surface and the edges look set.
  8. Flip the pancakes and cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, do not stir the batter after it rests.
  • Use medium heat. If the heat is too high, the outside will burn before the inside cooks through.
  • If you do not have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://afripaket.com/best-fluffy-old-fashioned-buttermilk-pancakes/