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A tall stack of fluffy buttermilk pancakes with a pat of melting butter and maple syrup being drizzled over the top.
FL Recipes

Buttermilk Pancake Recipe: The Secret to Perfectly Fluffy Stacks

The last buttermilk pancake recipe you'll ever need. This foolproof recipe uses simple ingredients to create incredibly light, fluffy, and tender pancakes with a rich, tangy flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups buttermilk room temperature preferred
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted, plus more for the griddle

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Large non-stick skillet or griddle
  • 1 Spatula
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Method
 

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate medium bowl, whisk the buttermilk and the egg until just combined. Then, slowly whisk in the melted butter.
  3. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula only until the flour is just moistened. The batter should be thick and lumpy—do not overmix!
  4. Let the batter rest for 5-10 minutes. This step is crucial for fluffy pancakes.
  5. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
  6. Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
  7. Serve the pancakes warm with your favorite toppings like butter, maple syrup, and fresh fruit.

Nutrition

Calories: 185kcalProtein: 6gFat: 5gFiber: 1g

Notes

Do Not Overmix: A few lumps are good! Overmixing develops gluten and will make your pancakes tough, not fluffy.
Griddle Temperature: Ensure your griddle is properly preheated. A drop of water should sizzle and dance before evaporating.
Room Temperature Ingredients: Using room temperature buttermilk and egg helps the batter come together more smoothly.
Keyword fluffy pancakes,homemade pancakes,pancakes from scratch

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