Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 3 1/2 tsp baking powder; 1 tsp baking soda; 1 tbsp sugar; 1/2 tsp salt; 1 1/4 cup buttermilk (well-shaken); 1 large egg (lightly beaten); 3 tbsp unsalted butter (melted); 1 tsp vanilla extract; 1 cup blueberries (fresh or frozen)

35 min 4 servings Easy

All Recipes

Fluffy Buttermilk Pancakes

Whip up tall, tender diner-style buttermilk pancakes with this easy recipe. Perfect for breakfast with a blueberry twist.

Prep

10 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

There's something truly special about starting your day with a stack of fluffy buttermilk pancakes. These tall, tender delights are reminiscent of the classic diner-style pancakes that we all crave. The key to achieving that perfect texture lies in understanding the art of the lumpy-batter rule and allowing the batter to rest before cooking. Buttermilk pancakes are cherished for their slightly tangy flavour and light, airy texture. The acidity in the buttermilk works wonders in reacting with baking soda, creating bubbles that help the pancakes rise and become ultra-fluffy. Whether you're enjoying them plain or adding a handful of fresh blueberries, these pancakes are sure to be a hit at your breakfast table.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Optional

Instructions

Prepare dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.

Mix wet ingredients

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.

Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should be lumpy. Do not overmix.

Pro tip: Lumpy batter ensures fluffier pancakes.

Rest the batter

Let the batter rest for 5 minutes to allow the ingredients to activate.

Pro tip: Resting the batter helps achieve a lighter texture.

Heat the griddle

Preheat a non-stick griddle or frying pan over medium heat to 190°C (375°F). Lightly grease with butter or non-stick spray.

Pro tip: A correctly preheated griddle ensures even cooking.

Cook the pancakes

Pour 1/4 cup of batter onto the griddle for each pancake. If using, sprinkle blueberries onto the batter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and finish cooking

Flip the pancakes and cook for another 1-2 minutes or until golden brown. Keep cooked pancakes warm in a low oven.

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Tips & Tricks

<ul><li>Use fresh buttermilk for the best flavour and rise.</li><li>Do not overmix the batter; lumps are okay.</li><li>Allowing the batter to rest enhances fluffiness.</li></ul>

Serving Suggestions

Serve these fluffy buttermilk pancakes warm with a dollop of butter and a generous pour of maple syrup. For a fruity twist, try adding a handful of blueberries to the batter just before cooking. These pancakes can be made ahead and stored in the refrigerator for up to 2 days. Simply reheat in a warm oven or toaster. They also freeze well, providing a quick breakfast option when time is of the essence.