Ultimate Fluffy Buttermilk Pancakes
These pancakes are incredibly light and fluffy, perfect for a special breakfast or a weekend treat. The tangy buttermilk and a touch of vinegar create a tender crumb every time.
Equipment
- large bowl
- whisk
- medium bowl
- rubber spatula
- griddle or large non-stick pan
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar or lemon juice
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cornstarch until no lumps remain.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and white vinegar until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to ensure tender pancakes.
Cooking
- Heat a lightly oiled griddle or non-stick pan over medium heat; test readiness by sprinkling water on it.
- Pour about ¼ cup of batter for each pancake onto the hot griddle and cook for 2-3 minutes per side until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep them warm in a preheated oven while cooking the rest of the batter.
Notes
For extra fluffy pancakes, make sure your buttermilk is at room temperature. Do not overmix the batter; lumps are okay!