Description
Learn how to make thick, light, and airy homemade pancakes that are perfectly soft. This easy recipe guarantees tall, delicious breakfast pancakes every time.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons butter for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This mixes the dry ingredients well.
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve your perfectly soft pancakes immediately with your favorite toppings.
Notes
- For extra thick fluffy pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate.
- Use a 1/4 cup measure for consistent, tall pancakes.
- If you do not have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 45