Classic Fluffy Buttermilk Pancakes

By Muhammad Faizan

Classic Fluffy Buttermilk Pancakes

Description

These buttermilk pancakes are soft, thick, and perfectly golden — with a melt-in-your-mouth texture. Ideal for a cozy breakfast or brunch, they pair beautifully with butter, maple syrup, fruit, or whipped cream.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour

  • 2 tbsp granulated sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

Wet Ingredients:

  • 2 cups buttermilk (or milk + 2 tsp vinegar)

  • 2 large eggs

  • 4 tbsp unsalted butter, melted

  • 1 tsp vanilla extract (optional)

For Cooking:

  • Butter or oil for greasing the griddle

Instructions

  1. Mix the Dry Ingredients:
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  2. Mix the Wet Ingredients:
    In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.

  3. Combine:
    Pour wet mixture into dry ingredients. Gently whisk or stir until just combined. (A few small lumps are okay — don’t overmix or pancakes will be dense.)

  4. Preheat Griddle or Pan:
    Heat a nonstick griddle or skillet over medium heat. Lightly grease with butter or oil.

  5. Cook the Pancakes:
    Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set (about 2 minutes).
    Flip and cook for another 1–2 minutes, until golden brown.

  6. Serve Warm:
    Stack them up and serve with butter, maple syrup, or your favorite toppings.

Notes & Tips

  • 🧈 For extra fluffiness: Let the batter rest 5–10 minutes before cooking.

  • 🫐 Flavor twist: Add blueberries, chocolate chips, or banana slices.

  • 🥞 Even cooking: Use medium heat; too high and they’ll brown before cooking through.

  • ❄️ Storage: Refrigerate for 2 days or freeze for up to 1 month. Reheat in a toaster or oven.

Servings

Makes 8–10 pancakes (about 4 servings)

Nutritional Info (per pancake)

  • Calories: 165 kcal

  • Protein: 5g

  • Carbohydrates: 20g

  • Fat: 7g

  • Sugar: 4g

  • Sodium: 240mg

(Values vary slightly based on ingredients used.)

Health Benefits

✅ Good source of protein and carbs for morning energy
✅ Buttermilk adds calcium and probiotics
✅ Can be made with whole wheat flour for more fiber
✅ Easy to make dairy-free or gluten-free

Q&A Section

Q1: Can I use regular milk instead of buttermilk?
Yes! Add 2 teaspoons of vinegar or lemon juice to milk, let sit 5 minutes, and use as a substitute.

Q2: Why are my pancakes flat?
Likely from overmixing the batter or old baking powder. Mix gently and check freshness of leavening agents.

Q3: How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until serving.

Q4: Can I make the batter the night before?
Yes, but for best results, mix the wet and dry ingredients separately and combine them just before cooking.

Q5: Best toppings?
Maple syrup, butter, berries, whipped cream, chocolate chips, or even peanut butter!

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