Fluffy Buttermilk Pancakes from Scratch
I will be honest with you, for years I was a box mix girl and I felt zero shame about it. But then one slow Saturday I made buttermilk pancakes completely from scratch, and friends, there is no going back. They are taller, fluffier, and they taste like something instead of just sweet air. My family now treats Saturday pancakes like a holiday.
The best part is that this is not some fussy chef recipe. It is flour, buttermilk, eggs, and a few things you already have. It takes about as long as the box version once you do it a couple times, and it makes you feel like you have your whole life together, which during this pregnancy is a feeling I will take wherever I can get it.
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Why buttermilk is the secret weapon
Buttermilk is what makes these pancakes ridiculously tender and gives them that little tang that balances the sweetness. The acid in it reacts with the baking soda to create extra lift, which is the whole reason these stack up so tall. If you do not keep buttermilk around, do not stress. Stir a tablespoon of lemon juice or white vinegar into a cup of regular milk, let it sit five minutes, and you have a perfectly good stand in.
One tool that genuinely changed my pancake game is a flat griddle. Cooking four or five at once instead of one sad pancake at a time means everyone eats while they are still hot. A good nonstick griddle pan is worth every penny if pancakes are a regular thing in your house.
The two rules that make them fluffy
Rule one, do not overmix. I know it feels wrong to leave a lumpy batter, but those lumps cook out and the gentleness keeps them tender. Overmixed batter equals flat, chewy, sad pancakes. Rule two, let the batter rest a few minutes before you cook. That little pause lets the baking powder and soda get to work so the pancakes puff up beautifully on the griddle.
For flipping, I swear by a thin pancake turner spatula that can really get under them. And if you want to go all in, a drizzle of real pure maple syrup over the top is non negotiable in this house.
Fluffy Buttermilk Pancakes from Scratch
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry and stir just until combined. The batter should be lumpy, do not try to make it smooth.
- Let the batter rest for 5 minutes while you heat a griddle or large skillet over medium heat and add a little butter.
- Scoop about 1/4 cup of batter per pancake onto the hot pan. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden.
- Keep finished pancakes warm in a low oven while you cook the rest. Serve with butter and maple syrup.
Notes
Make a double batch, thank me later
These freeze like a dream. I make a double batch on Saturday, let the extras cool completely, then freeze them flat. On a rushed weekday morning they go straight from the freezer to the toaster and my kid thinks she is getting a treat. Past me looking out for present me, my favorite kind of meal prep.
So glad you are here.
xo, Pam
