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Stack of fluffy buttermilk pancakes with syrup, strawberries and blueberries on a blue plate

Fluffy Buttermilk Pancakes

Tall, tender café-style buttermilk pancakes with a simple ingredient list.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk 480 ml
  • 2 large eggs
  • 3 tablespoons butter melted, plus more for the pan
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
  3. Pour the wet ingredients into the dry and fold just until no dry flour remains. Small lumps are fine. Rest the batter 5 to 10 minutes.
  4. Heat a griddle or nonstick skillet over medium heat and brush lightly with butter.
  5. Pour about 1/4 cup of batter per pancake. Flip when bubbles form on top and the edges look set, about 2 minutes, then cook 1 to 2 minutes more.

Notes

No buttermilk? Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit 5 minutes. Keep finished pancakes warm in a 200°F (95°C) oven.