The CookingCliff Notes
Breakfast · American
Fluffy Buttermilk Pancakes
Thick buttermilk pancakes for a weekend breakfast. Leave the batter lumpy: that is what keeps them light.
By Chef Sarah · Kitchen original
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined. Small lumps are okay.
- Let batter rest for 5 minutes while you heat a griddle or skillet over medium heat.
- Lightly butter the griddle. Pour 1/4 cup batter for each pancake.
- Cook until bubbles form on surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown on the other side, about 1-2 minutes more.
- Serve hot with maple syrup, fresh berries, and butter.
Chef Sarah’s notes
Stop mixing while there are still small lumps of flour. Overmixed batter makes tough, flat pancakes.