Start your morning with a stack of tall, golden, impossibly fluffy buttermilk pancakes. This easy recipe uses simple pantry staples and one easy trick — letting the batter rest — for the fluffiest homemade pancakes you have ever tasted.
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4 (makes about 12 pancakes)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk, shaken
- 2 large eggs
- 1/4 cup melted butter, plus more for the pan
- 1 teaspoon vanilla extract
- Maple syrup and fresh berries, to serve
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine — do not overmix.
- Let the batter rest for 5 to 10 minutes while you heat the pan. This rest is the secret to extra-fluffy pancakes.
- Heat a non-stick pan or griddle over medium heat and brush lightly with butter. Scoop 1/4-cup portions of batter onto the pan.
- Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set, then flip and cook 1 to 2 minutes more until golden.
- Serve warm with maple syrup and fresh berries. Leftover pancakes keep well in the fridge for 3 days and reheat beautifully in the toaster.
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