Description
Homemade Fluffy Pancake Recipe: Light, fluffy pancakes made with simple ingredients. Perfect for a quick and comforting breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Neutral oil or additional butter for cooking
Instructions
- Step 1: Combine Dry Ingredients In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This even distribution of leavening agents ensures consistent rise throughout your homemade pancakes. Take care to break up any clumps of baking powder or soda, as these can create bitter spots in your finished pancakes.
- Step 2: Mix Wet Ingredients In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. The buttermilk’s acidity will react with the baking soda, creating bubbles that make your pancakes extra fluffy. Make sure your melted butter has cooled slightly before adding it to prevent cooking the eggs.
- Step 3: Combine Mixtures Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula. Mix only until just combined – about 10-12 strokes. The batter should look lumpy and may even have a few streaks of flour. This restrained mixing is the secret to pancake tenderness.
- Step 4: Rest the Batter Cover the bowl with a kitchen towel and let the batter rest for 15-30 minutes. This is when the magic happens – the gluten relaxes, the flour hydrates, and the leavening agents begin to work. Your patience here will be rewarded with noticeably fluffier pancake batter.
- Step 5: Prepare Your Cooking Surface Heat a griddle or large non-stick skillet over medium-low heat. Add a small amount of oil or butter and spread it evenly. The surface is ready when a few drops of water sprinkled on it dance and evaporate quickly.
- Step 6: Cook the Pancakes Pour about ¼ cup of batter onto the hot surface for each pancake, leaving room for spreading. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip with a thin spatula and cook until the second side is golden brown, about 1-2 minutes more. Resist the urge to press down on the pancakes with your spatula – this deflates all those beautiful air bubbles.
- Step 7: Keep Warm Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you cook the remaining batter. This ensures everyone can enjoy hot homemade pancakes together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 pancake
- Calories: 156
- Sugar: 6
- Sodium: 309
- Fat: 5
- Saturated Fat: 2.7
- Unsaturated Fat: 1.6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0.6
- Protein: 5
- Cholesterol: 53