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Tall stack of fluffy buttermilk pancakes topped with blueberries and maple syrup

Fluffy Buttermilk Pancakes

Tall, tender and golden diner-style pancakes made with real buttermilk. Mix in one bowl and cook in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings (3 pancakes each)
Course: Breakfast, Brunch
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled, 250 g
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk 480 ml
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and slightly cooled, plus more for the pan
  • 1 teaspoon vanilla extract
  • maple syrup, butter and berries for serving

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
  3. Pour the wet ingredients into the dry and fold just until combined; the batter should be lumpy. Rest 5 to 10 minutes.
  4. Heat a griddle over medium heat (about 350°F / 175°C) and brush lightly with butter.
  5. Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form and edges set, then flip and cook 1 to 2 minutes more.
  6. Keep warm in a 200°F (95°C) oven and serve with butter, syrup and berries.

Notes

Buttermilk substitute: 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes.
Freezing: freeze cooked pancakes up to 2 months and reheat in the toaster.
Nutrition is an estimate per serving without toppings.