The Best Ever Fluffy Buttermilk Pancakes Recipe

The Ultimate Fluffy Pancake Recipe

Yields: 

8–10 large pancakes | Prep time: 10 mins | Cook time: 15 mins

Ingredients

Dry Ingredients:

• 2 cups All-purpose flour (spooned and leveled)
• 3 tbsp Granulated sugar
• 2 tsp Baking powder
• 1 tsp Baking soda
• ½ tsp Salt

Wet Ingredients:

• 2 cups Buttermilk (or 2 cups milk + 2 tbsp lemon juice, let sit for 5 mins)
• 2 Large eggs (see "Pro Tip" for even more fluff)
• 4 tbsp Unsalted butter, melted and slightly cooled
• 1 tsp Pure vanilla extract
• 1–2 tbsp Vegetable oil (for the pan)

Instructions

1.Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure there are no large clumps of baking soda.

2.Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and vanilla together. Slowly pour in the melted butter while whisking to incorporate it without "scrambling" the eggs.

3.Combine (The Golden Rule): Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. 

Stop when you no longer see streaks of dry flour. 

The batter should be thick and lumpy. If you mix it until it is smooth, the pancakes will be tough and flat.

4.The Secret Rest: Let the batter sit for 5–10 minutes at room temperature. This allows the baking soda to react with the buttermilk and the flour to hydrate, creating air bubbles that lead to a better rise.

5.Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Lightly coat with a thin layer of oil or a tiny pat of butter (wipe away excess with a paper towel so the pancakes brown evenly).

6.Cook: Pour about 1/3 cup of batter for each pancake. 

The Flip: Wait for bubbles to form on the surface and the edges to look set and matte (usually 2–3 minutes). 

Flip once and cook the other side for 1–2 minutes until golden brown.

3 Pro-Tips for Maximum Fluff

1. The Egg White Hack: For "cloud-like" pancakes, separate the egg whites from the yolks. Mix the yolks into the wet ingredients as usual. In a separate bowl, whisk the egg whites until soft peaks form, then gently fold them into the finished batter at the very end.
2. Check Your Leavening: Baking powder and soda lose their potency after 6 months. To test yours, drop a pinch of baking powder into hot water; if it doesn't fizz aggressively, it’s time for a new box.
3. Don't Press Down: Once you flip the pancake, never press it down with your spatula. This squashes the air pockets you worked so hard to create.

Common Variations

Blueberry: Drop fresh berries onto the wet side of the pancake after pouring the batter onto the griddle (this prevents the juice from turning the whole batter purple).

Chocolate Chip: Use mini-chips so they distribute evenly without weighing down the fluff.

Cinnamon Swirl: Mix 2 tbsp melted butter, 1/4 cup brown sugar, and 1 tsp cinnamon in a small bag; snip the corner and swirl it onto the pancake before flipping.