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Fluffy Buttermilk Pancakes

Fluffy buttermilk pancakes are cooked in a skillet until golden underneath, with lumpy batter that keeps the centers tender. A brief 5-minute rest helps make these quick pancakes light and soft.
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Prep Time 10 minutes
Cook Time 15 minutes
resting time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 cups buttermilk
  • 2 eggs large
  • 0.25 cup unsalted butter melted and cooled
  • 1 tbsp neutral oil such as canola oil

Equipment

  • 1 12-inch nonstick skillet

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  2. In a medium bowl, whisk the buttermilk and eggs, then whisk in the melted butter.
  3. Pour the buttermilk mixture into the flour mixture and stir just until no dry flour remains; the batter will be lumpy.
  4. Let the batter rest for 5 minutes.
  5. Heat a 12-inch nonstick skillet over medium heat, then lightly coat it with some of the oil.
  6. Pour 1/3 cup batter per pancake into the skillet, leaving space between pancakes, and cook for 2 to 3 minutes, until bubbles form on top and the edges look set.
  7. Flip and cook for 1 to 2 minutes, until golden underneath and cooked through.
  8. Repeat with the remaining batter, lightly oiling the skillet as needed.

Notes

For the fluffiest texture, stop stirring as soon as no dry flour remains; a few lumps are expected. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. For a dairy-free variation, use unsweetened plant milk soured with lemon juice and dairy-free butter.