Best Fluffy Buttermilk Pancakes
These light and fluffy buttermilk pancakes are easy to make and only require a handful of ingredients. What are you waiting for?
Ingredients
For the buttermilk pancakes
- 2 cups all-purpose flour
- 1 slightly rounded tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 4 large eggs
- 1/2 cup mild vegetable oil
- 2 1/2 to 3 cups full- or low-fat buttermilk
For serving
- Butter, softened to room temperature
- Maple syrup
Instructions
Make the buttermilk pancakes
- Preheat a large cast-iron or nonstick griddle pan or skillet over medium-low heat.
- In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt.
- In a large glass measuring cup, whisk the eggs and oil together. Add enough buttermilk to make 4 cups (946 ml) and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until mostly smooth.
- Using a 1/4-cup measuring cup, scoop the batter onto the hot griddle. Each scoop of batter will make 1 (5-inch | 13-cm) pancake.
- Cook the pancakes, without flipping them, until the popping of bubbles on the surface of the batter slows down and the batter looks slightly drier on top, 2 to 3 minutes. Flip and cook the pancake until golden on both sides, 1 to 2 minutes more.
- Stack the pancakes on a warm platter next to the stove and continue cooking the remaining batter.
For serving
- Pass the platter of hot pancakes along with the butter and syrup and watch them disappear.
Nutrition
Serving: 3pancakes | Calories: 432kcal | Carbohydrates: 40g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 531mg | Fiber: 1g | Sugar: 7g