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Classic Buttermilk Pancakes Recipe for a Fluffy Stack

A tall stack of six fluffy buttermilk pancakes drizzled with syrup on a white plate.
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Follow this reliable recipe to make light, airy, and tall buttermilk pancakes from scratch. This guide includes tips for achieving the perfect texture every time.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups real buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk well to mix thoroughly and break up any clumps.
  2. Combine wet ingredients: In a separate medium bowl, lightly whisk the eggs, then whisk in the buttermilk.
  3. Mix batter: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. A few small lumps are acceptable; do not overmix the batter.
  4. Rest the batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the gluten to relax and the leavening agents to activate, resulting in fluffier pancakes.
  5. Heat the griddle: Heat a large nonstick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately and evaporates.
  6. Cook pancakes: Pour about 1/4 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.
  7. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately: Stack the pancakes and serve warm with your favorite toppings.

Notes

  • If you do not have real buttermilk, you can make a substitute: measure 2 cups of regular milk and stir in 2 tablespoons of white vinegar or lemon juice. Let it stand for 5 minutes until it slightly curdles before using.
  • For extra thick and fluffy pancakes, avoid overmixing the batter. Lumps mean a lighter texture.
  • Cook on medium heat. If the heat is too high, the outside will burn before the inside cooks, leading to flat pancakes.
  • Serve with maple syrup, fresh berries, or a dusting of powdered sugar for a classic weekend breakfast.

Nutrition

Find it online: https://hearthbite.com/buttermilk-pancakes-recipe-fluffy-stack/