Fluffy Buttermilk Pancakes

5 from 1 rating

Fluffy Buttermilk Pancakes

The best, quick, easy, thick, fluffy buttermilk pancakes recipe from scratch, homemade with simple ingredients in 20 minutes. Light, soft, airy and slightly tangy.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: People

Calories: 435kcal

Author: Abeer Rizvi

Ingredients

2 cups All-purpose flour
2 teaspoon Baking pwoder
1 teaspoon Baking soda
2 tablespoon Granulated sugar
2 cups Buttermilk
2 Eggs Large
3 tablespoon Butter Unsalted, Melted
1 teaspoon Vanilla extract
¼ teaspoon Almond extract

Instructions

In a large mixing bowl, whisk together flour, baking powder, baking soda sugar until combined.
In another mixing bowl, mix together buttermilk, eggs, butter, vanilla extract, almond extract until smooth.
Add this wet mixture to the dry mixture and mix until combined. Do not over mix. There will be some lumps and that's perfectly fine.
Let this pancake batter rest at room temperture for 10 minutes. This is important. Please do not skip this step.
Heat a griddle or a nonstick pan over medium heat and spray some oil.
Pour about ⅓ cup batter on the hot pan.
When the top and sides become bubbly, flip and cook the other side until done. Do not flip again!
Serve with maple syrup and butter. Enjoy.

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for 2 days and reheated in the microwave.

Nutrition