The Best Fluffiest Buttermilk Pancakes on the Planet
Fluffy, golden, and irresistibly light, "The Best Fluffiest Buttermilk Pancakes on the Planet" are everything breakfast dreams are made of. These classic pancakes are crafted with the perfect balance of tangy buttermilk, a touch of vanilla, and just the right amount of sugar for subtle sweetness. The magic lies in allowing the batter to rest, letting the buttermilk and baking soda work together to create a pillowy texture that's unmatched. Ready in just 30 minutes, they're ideal for leisurely weekend mornings or a quick weekday treat. Serve these heavenly pancakes warm and stack them high with toppings like pure maple syrup, fresh berries, or a dollop of whipped cream for the ultimate breakfast indulgence. Perfect for pancake lovers everywhere, this recipe guarantees a towering success in your kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 units Large eggs
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 as needed Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. Be careful not to overmix; lumps are okay.
Let the batter rest for 5-10 minutes to allow the baking soda and buttermilk to react, creating a fluffier texture.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Using a 1/4 cup measuring cup, pour batter onto the skillet to form pancakes. Leave space between each pancake to allow for spreading and flipping.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes, or until golden brown and cooked through.
Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar. Enjoy!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 666 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1078 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.
