Super Fluffy Buttermilk Pancakes

Super fluffy buttermilk pancakes are the perfect way to start off your day. Made completely from scratch, these pancakes rise up tall and fluffy, are super flavorful, and easier than you think to make. You’ll never buy that boxed stuff again.

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I like to make Candied Bourbon Bacon and French-style Scrambled Eggs alongside the pancakes for a hearty, crowd-pleasing brunch.

Super Fluffy Buttermilk Pancakes

I’m not sure that I know anyone who doesn’t love pancakes. To me, a warm stack of pancakes with syrup dripping down the sides and butter melting on top feels like a weekend morning.

But why do most people reach for the box of pancake mix rather than whipping up the batter at home? Fear of rubbery, flat pancakes that taste like cardboard keeps us using the storebought mixes that are full of preservatives.

This recipe will change all that! It uses ingredients that you already have on hand, is ready in less than half an hour, and tastes heavenly. No buttermilk? No worries! I’ve got you covered with a buttermilk hack that works great.

What Ingredients Do I Need?

All-purpose flour
Baking powder AND baking soda – you need both of these to help make the pancakes rise.
Salt – don’t skip the flour. If you do, your pancakes will taste flat.
Granulated sugar
Buttermilk – buttermilk adds tons of tangy flavor and it also reacts with the baking soda to make the pancakes fluffy and light.
Eggs
Vanilla AND almond extract – the almond is very subtle but delicious.
Melted butter – the butter allows the pancake to get those much desired, crispy, browned edges better than using oil.

Steps To Make This Recipe

You’re going to love how easy this one is!

In a large bowl, sift the dry ingredients together.
In a measuring cup, whisk the eggs, buttermilk, vanilla, and almond flavoring.
Let the batter sit and rest for at least 10 minutes.
Heat a skillet and brush with melted butter.
Pour in the batter and cook on one side, then flip and cook the other.
Plate your pancakes, top with butter and syrup. Enjoy!

Tips And Tricks

If you don’t have buttermilk, you make a substitute by mixing 2 tablespoons + ¾ teaspoon of white vinegar or lemon juice into a large measuring cup. Add enough whole milk until you have 2 ¼ cups of liquid. Stir well. Because this mixture will be thinner than real buttermilk, start mixing 1 1/2 cups into the dry ingredients. If the batter is too thick, gradually add the additional ½ cup of your milk/vinegar mixture.
Don’t overmix the batter. I cannot stress this enough. A few lumps or even white streaks in the batter is perfectly fine! If you overmix the batter, your pancakes will be rubbery and flat. That’s never a good thing. Use a spatula to very gently fold the dry and wet ingredients together until they are just combined.
Be sure to allow the batter to rest. The buttermilk will react with the baking powder and baking soda to thicken the batter and make your pancake light and fluffy.
Be liberal with the melted butter in your pan. You don’t want to ‘fry’ the pancake, but you do want the golden brown edges that are just a little bit crispy. The butter will do this for you…and add incredible, buttery flavor.
When cooking the pancakes, you can tell when they are ready to flip when the edges begin to look dry and firm and there are bubbles that burst in the batter. Slide a spatula beneath one edge of the pancake and look for a golden color. Gently flip and cook the other side.
Wipe out the skillet or griddle between batches. The butter will burn in the bottom of the skillet and give an off flavor to your pancakes. Simply use a paper towel to wipe out any leftover butter and burned bits. For the next batch, brush more melted butter to the pan before adding more batter.
To keep pancakes warm before serving, preheat your oven to 200 degrees. Place your hot pancakes on a baking sheet and slide the sheet into the warm oven.

If you enjoyed this recipe, please consider trying a few of our other breakfast recipes:

Super Fluffy Buttermilk Pancakes

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Author: Millie Brinkley
Total Time: 35 minutes
Yield: Makes 12 pancakes 1x

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Description

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons granulated sugar

2 cups buttermilk, room temperature

2 large eggs, room temperature and beaten

½ teaspoon vanilla

½ teaspoon almond extract

½ cup melted butter

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Instructions

In a large measuring cup, whisk together the flour, baking powder, baking soda, salt, and sugar.

Gently fold in the buttermilk, eggs, vanilla, and almond extract just until combined. You’ll have some small lumps. Don’t overmix the batter or your pancakes will be tough and flat.

Set the batter aside to rest for 10 minutes.

Heat a large skillet over medium heat.

Once the pan is hot, generously brush the bottom of the pan with melted butter.

Ladle ⅓ – ½ cup of the batter into the pan for each pancake. Don’t overcrowd the pan.

Cook the pancake until small bubbles appear on the surface.

Carefully flip the pancake and continue to cook on the other side until golden brown.

Serve hot with butter and syrup.