Fluffy Buttermilk Pancakes Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.98 out of 5 stars
(139)
Ingredients
15 pancakes
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 2 Tbsp light olive oil, plus more as needed to sauté
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Preparation
Step 1
In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Step 2
In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
Step 3
While whisking, add melted butter and stir until incorporated. The mixture will still be lumpy. Do not overmix.
Step 4
Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
Step 5
Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Step 6
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
Step 7
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Chef's notes
Pro Tip:
Do not overmix your pancakes. Mixing develops gluten so overmixing will result in tough and dense pancakes. Don't worry about lumps in the batter.
To saute pancakes, use either light olive oil, or for an added layer of flavor, try unrefined coconut oil. It has a higher smoke point than butter and it’s the secret to the best tasting pancakes!
