Make the best fluffy pancakes with this easy homemade recipe. These thick, light, and airy pancakes are perfect for a weekend breakfast or a quick, delicious brunch.
Author:AvaSinclair
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 servings 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons butter for cooking
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
Heat a large griddle or non-stick skillet over medium heat. Lightly grease the surface with butter.
Pour 1/4 to 1/3 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve immediately with your favorite toppings for a melt in your mouth breakfast experience.
Notes
For extra tall pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate.
If you do not have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.