Fluffy Pancake Recipe

Fluffy buttermilk pancakes with tender middles and lightly crisp edges. Fast and forgiving.

Cuisine: American · Dish Type: Breakfast · Prep: 10 min · Cook: 10 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐

Ingredients

Dry: 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt.

Wet: 2 cups buttermilk, 2 eggs, 2 tbsp melted butter (plus more for cooking).

For serving: maple syrup, butter.

Instructions

1. Whisk dry ingredients together.
2. Whisk buttermilk and eggs together in a separate bowl.
3. Pour wet into dry and stir gently just until combined — don't overmix.
4. Fold in melted butter.
5. Cook on a buttered griddle over medium heat: ¼ cup batter per pancake, ~2–3 min until bubbles pop and edges set, flip, 1–2 min more.
6. Serve with butter and maple syrup.

Tips

• Stop mixing early — overmixing makes tough pancakes.
• Pour the wet into the dry gradually rather than all at once for a thicker batter.
• If browning too fast, drop to medium-low.
• Hold finished pancakes on a sheet pan in a 200°F oven.