Fluffy Buttermilk Pancakes (Perfect Every Time)

How to Make Fluffy Buttermilk Pancakes (Perfect Every Time)

1. 1

   Step 1: Whisk dry ingredients

   In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined. Breaking up any lumps ensures even rising and a consistent crumb in the pancakes.

   For this step

   • 2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonBaking soda
   • 2 tablespoonsGranulated sugar
   • 1/2 teaspoonKosher salt
   
2. 2

   Step 2: Combine wet ingredients

   In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and gently fold until just combined — a few small lumps are fine and prevent overmixing.

   For this step

   • 2 cupsButtermilk
   • 2 largeLarge eggs
   • 4 tablespoonsUnsalted butter, melted
   • 1 teaspoonPure vanilla extract
   
3. 3

   Step 3: Heat and oil the griddle

   Heat a nonstick skillet or griddle over medium heat until hot; test with a drop of water — it should sizzle and evaporate. Brush a thin layer of vegetable oil or melted butter on the surface to prevent sticking and maintain even browning.

   For this step

   • 2 tablespoonsVegetable oil (for griddle)
   
4. 4

   Step 4: Cook the pancakes

   Spoon or ladle 1/4-cup portions of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook until the second side is golden, another 1–2 minutes.
   
5. 5

   Step 5: Keep warm and serve

   Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish cooking the rest. Serve immediately with butter, maple syrup, or your favorite toppings for best texture and flavor.
   

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined. Breaking up any lumps ensures even rising and a consistent crumb in the pancakes.
2. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and gently fold until just combined — a few small lumps are fine and prevent overmixing.
3. Heat a nonstick skillet or griddle over medium heat until hot; test with a drop of water — it should sizzle and evaporate. Brush a thin layer of vegetable oil or melted butter on the surface to prevent sticking and maintain even browning.
4. Spoon or ladle 1/4-cup portions of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook until the second side is golden, another 1–2 minutes.
5. Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish cooking the rest. Serve immediately with butter, maple syrup, or your favorite toppings for best texture and flavor.