Breakfast
Fluffy Buttermilk Pancakes
Tender pancakes with golden edges and just enough tang. A short rest lets the flour hydrate without overworking the batter.
Prep10 min
Cook15 min
Rest / chill5 min
Total30 min
Yield12 pancakes
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk buttermilk, egg, butter, and vanilla separately. Fold into the dry ingredients just until no dry flour remains; small lumps are fine. Rest 5 minutes.
- Heat a lightly oiled skillet over medium heat. Pour 1/4-cup portions, leaving room to flip.
- Cook about 2 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more until the center is cooked through. Repeat, reducing the heat if the outsides brown too fast.
A little kitchen know-how
Do not press down with the spatula after flipping; it squeezes out the airy center.
Storage & leftovers
Refrigerate within 2 hours in a covered container for up to 3 days; reheat until hot throughout.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.