Go Back

Fluffy Buttermilk Pancakes

Thick, fluffy American buttermilk pancakes, golden outside and tender inside. Serve with butter and maple syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 480 ml buttermilk
  • 2 eggs
  • 45 g butter melted
  • 1 tsp vanilla extract
  • Butter and maple syrup to serve

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk the buttermilk, eggs, melted butter and vanilla in another bowl.
  3. Pour the wet into the dry and fold until just combined. Leave the lumps. Rest for 5 minutes.
  4. Heat a lightly buttered griddle over medium heat.
  5. Pour 60 ml of batter per pancake. Cook for 2 minutes until bubbles appear, then flip and cook for 1–2 minutes.
  6. Keep warm in a low oven while you cook the rest. Serve with butter and maple syrup.

Notes

Do not press the pancakes with a spatula after flipping. It knocks out the air.