Fluffy buttermilk pancakes
Classic American buttermilk pancakes with a tender, fluffy texture achieved through proper leavening and minimal mixing. Two flour options provided—all-purpose or self-rising—both delivering reliable results. A foundational breakfast recipe that masters the balance of acid, fat, and gentle technique for consistent quality.
Equipment
- Separate Bowl
- Whisk
- Griddle
- Cast iron skillet
- Measuring Cups
- Measuring spoons
- Spatula
Ingredients
Dry Ingredients
- 2 cup All Purpose Flour
- 2 tablespoon Sugar granulated
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt Morton brand
Wet Ingredients
- 2 cup Buttermilk
- 2 Eggs large
- ¼ cup Clarified Butter melted, for the batter
- 1 teaspoon Vanilla Extract
Cooking
- ¼ cup Clarified Butter for greasing the griddle
Instructions
Prep
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the buttermilk, eggs, melted clarified butter, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined.
- Let the batter rest for 5 minutes to hydrate the flour and activate the leavening.
Cook
- Heat a griddle or cast iron skillet over medium heat to about 375°F.
- Grease the surface with clarified butter.
- Scoop about ¼ cup of batter per pancake onto the griddle.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook another 2-3 minutes until golden brown.
- Add more clarified butter between batches as needed.
Serve
- Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.
Notes
The key to fluffy pancakes is minimal mixing—lumps in the batter are fine and prevent gluten overdevelopment. Resting the batter for 5 minutes allows the flour to hydrate and gives the leavening agents time to activate for maximum lift. Self-rising flour simplifies the process by eliminating baking powder and salt, though you'll still need baking soda to react with the buttermilk's acidity. Clarified butter prevents burning on the griddle and adds rich flavor without milk solids smoking. Cooked pancakes can be cooled completely, layered with parchment, and frozen in zip-top bags for up to 2 months—reheat directly from frozen in a toaster or 350°F oven. Maintain griddle temperature at 375°F for even browning; if pancakes brown too quickly, lower the heat.
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