Extreme Fluffy Buttermilk Pancakes
Start your morning on a decadent note with these Extreme Fluffy Buttermilk Pancakes! Perfectly golden and impossibly airy, these homemade pancakes are the ultimate breakfast indulgence. Made with tangy buttermilk and a delicate balance of baking powder and baking soda, their light and fluffy texture rivals anything you’ll find at a diner. A hint of vanilla extract and melted butter lend richness, while the quick 10-minute prep time makes them ideal for lazy weekends or weekday treats. Whether topped with a drizzle of warm maple syrup, fresh berries, or a dollop of whipped cream, these crowd-pleasing pancakes will elevate your breakfast game and leave everyone asking for more.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 items Large eggs
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 tablespoon (for pan greasing) Vegetable oil or butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix—it's okay if the batter is slightly lumpy.
Let the batter rest for 5 minutes. This allows the ingredients to hydrate and the baking soda to activate for extra fluffy pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with vegetable oil or butter.
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake, leaving space between pancakes to avoid spreading into each other.
Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes. Flip the pancakes carefully and cook for an additional 2 minutes on the other side, or until golden brown.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.
Serve immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 663 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
