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A stack of fluffy pancakes topped with raspberries, mint and powdered sugar

Fluffy Buttermilk Pancakes

Tall, fluffy buttermilk pancakes with crisp, buttery edges — ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings (about 12 pancakes)
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk well shaken
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and slightly cooled, plus more for the pan
  • 1 teaspoon vanilla extract
  • maple syrup for serving
  • fresh berries for serving, optional

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
  2. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
  3. Pour the wet ingredients into the dry and fold with a spatula until just combined. A few lumps are fine — overmixing makes tough pancakes. Let the batter rest for 5 minutes while the pan heats.
  4. Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter. Scoop ¼ cup of batter per pancake.
  5. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more until golden. Keep warm in a 200°F oven while you finish the batch.
  6. Serve warm with maple syrup and berries.

Notes

No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it sit for 5 minutes.
To freeze: cool completely, stack between sheets of parchment and freeze for up to 2 months. Reheat in the toaster.