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Best Fluffy Buttermilk Pancakes

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Light, fluffy buttermilk pancakes with a tender crumb and golden edges, perfect for a comforting breakfast or brunch.

Ingredients

  • 2 cups all-purpose flour
  • 1 slightly rounded tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 4 large eggs
  • 1/2 cup mild vegetable oil
  • 2 1/2 to 3 cups full- or low-fat buttermilk
  • Butter (softened to room temperature)
  • Maple syrup

Instructions

  1. Preheat a large cast-iron or nonstick griddle or skillet over medium-low heat.
  2. In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt.
  3. In a separate measuring cup, whisk the eggs and oil together. Add enough buttermilk to reach 4 cups total and whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and whisk until mostly smooth.
  5. Using a 1/4-cup measure, scoop batter onto the hot griddle to form pancakes.
  6. Cook until bubbles form and slow on the surface and the top looks slightly dry, about 2 to 3 minutes.
  7. Flip and cook until golden on both sides, about 1 to 2 minutes more.
  8. Transfer cooked pancakes to a warm platter and repeat with remaining batter.
  9. Serve warm with butter and maple syrup.

Notes

  • Do not overmix the batter; a few lumps help keep pancakes fluffy.
  • If batter is too thick, add a small splash of buttermilk to loosen.
  • Keep pancakes warm in a low oven (200°F / 93°C) while cooking batches.
  • Can substitute part of the flour with whole wheat flour for added fiber.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

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