Fluffy Buttermilk Pancakes
In short: Tall, tender pancakes made with buttermilk and a gentle hand, golden outside and soft inside. Ready in about 30 minutes from pantry staples. It takes about 30 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 20 min
- Resting
- 5 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 365 kcal
Pancakes are the weekend breakfast many families return to, and the gap between flat and tall comes down to the batter. This version uses buttermilk for flavor and lift, a short rest so the flour can hydrate, and a very light hand with the whisk. Lumps are welcome. Each pancake cooks in about four minutes and stays soft and springy under butter and syrup.
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until evenly combined.
- In a jug, whisk the buttermilk, eggs, melted butter and vanilla until smooth. Pour the wet mixture over the dry ingredients.
- Stir with a spatula for about 10 strokes, just until no dry flour shows. The batter should be thick and lumpy. Let it rest for 5 minutes while the pan heats.
- Heat a large nonstick or cast-iron skillet over medium heat and brush lightly with butter. The pan is ready when a drop of water dances and evaporates within seconds.
- Scoop 60 ml (1/4 cup) of batter per pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles rise and pop on the surface and the edges look set.
- Flip once and cook for 1 to 2 minutes more, until golden and the center springs back when pressed. Keep cooked pancakes on a rack in a 90°C (200°F) oven while you finish the batter, brushing the pan with more butter as needed.
- Stack and serve warm with butter and maple syrup.
Tips
- No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 300 ml (1 1/4 cups) milk, wait 5 minutes, and use it in the same amount.
- Add fruit by pressing blueberries or sliced banana into each pancake right after pouring, rather than stirring it into the batter. The batter stays light and the color does not bleed.
Questions and answers
Why are my pancakes flat?
Usually the batter was overmixed or the baking powder is old. Stir only until the flour disappears, rest the batter for 5 minutes, and check that your baking powder still fizzes in hot water.
Can I make pancake batter the night before?
You can, but the rising power fades, so the pancakes will be a little flatter. Cover and refrigerate for up to 12 hours, or keep the dry and wet mixtures apart and combine them in the morning.
Can I freeze cooked pancakes?
Yes. Cool them flat, stack with baking paper between them and freeze in a bag for up to 2 months. Reheat in a toaster or in a 180°C (350°F) oven for 5 minutes.
How long does it take to make Fluffy Buttermilk Pancakes?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Fluffy Buttermilk Pancakes?
About 365 kcal per serving, with 11 g of protein, 47 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 47 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 790 mg |
Estimated values, calculated from the ingredients.
