Classic American Fluffy Buttermilk Pancakes
The quintessential American weekend breakfast: tall, fluffy, golden-brown buttermilk pancakes with tender crumb, best served warm with butter and pure Vermont maple syrup.
Why This Recipe Works
- Dual Leaveners: Baking powder provides steady rise while baking soda reacts instantly with the acidic buttermilk for airy bubbles.
- Lumpy Batter Rule: Gentle folding prevents gluten formation; leaving small flour lumps produces the softest, most tender crumb.
- 10-Minute Rest: Letting the batter sit allows the starch to hydrate and leaveners to activate before hitting the griddle.
Classic American Fluffy Buttermilk Pancakes
The quintessential American weekend breakfast: tall, fluffy, golden-brown buttermilk pancakes with tender crumb, best served warm with butter and pure Vermont maple syrup.
Ingredients (US Customary)
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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0.5 teaspoon baking soda
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0.75 teaspoon fine sea salt
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2 cups whole buttermilk, shaken
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2 large eggs, lightly beaten
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4 tablespoons unsalted butter, melted and slightly cooled
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1 teaspoon pure vanilla extract
Step-by-Step Instructions
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1Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniformly blended.
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2Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, beaten eggs, melted butter, and vanilla extract.
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3Fold Gently & Rest
Pour the wet ingredients into the dry ingredients. Use a silicone spatula to gently fold just until combined. Small flour lumps should remain—do not overmix. Let the batter rest undisturbed for 10 minutes.
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4Cook on Hot Griddle
Heat a heavy non-stick skillet or griddle over medium heat (approx. 350°F). Brush lightly with butter. Pour 1/3 cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form on top and pop without filling in, and the edges look set.
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5Flip & Finish
Flip gently and cook the second side for another 1 to 2 minutes until golden brown and cooked through. Serve hot with butter and warm maple syrup.
Kitchen Notes & Chef Tips
Buttermilk Substitute: Mix 2 cups milk with 2 tablespoons fresh lemon juice or white vinegar; let stand for 5 minutes.
Add-ins: Scatter fresh blueberries or chocolate chips directly onto the uncooked top of the pancake right after pouring onto the griddle.
Freezing: Cool pancakes, layer between parchment paper in a freezer bag, and freeze for up to 2 months. Reheat in a toaster!