Breakfast
Fluffy Buttermilk Pancakes
⏱ 20 min total👤 4⭐ 4.9🧑🍳 Easyby Chef Sara
Light-as-air pancakes with a golden crust, served with fresh berries and maple syrup. The buttermilk is the secret to that perfect rise and subtle tang that elevates these above any boxed mix.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
Pour wet into dry and fold gently until JUST combined. Lumps are fine and desirable — overmixing makes flat, rubbery pancakes.
Let batter rest 5 minutes while you heat the pan. This activates the leavening.
Heat a nonstick pan over medium-low heat. Brush with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form and edges look set (2–3 min), then flip. Cook 1–2 more minutes.
Stack and serve immediately with fresh berries, maple syrup, and extra butter.
Medium-low heat is the secret — high heat burns the outside before the inside cooks through. You want a steady, gentle sizzle when the batter hits the pan. Patience makes perfect pancakes.