Big, Fluffy Buttermilk Pancakes

Pouring syrup on a stack ofgolden pancakes with fresh blueberries and a glass of milk to the side

5 from 1 vote

Golden and fluffy buttermilk pancakes with slightly crisp, buttery edges and a soft, light interior that would satisfy any lumberjack or table full of hungry kids breakfast before school. These pancakes are melt-in-your-mouth good!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: people

Calories: 458kcal

Author: Amy Nash

Ingredients

2 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups buttermilk
2 eggs, lightly beaten
4 Tablespoons melted butter, plus more for the pan

Instructions

In a large bowl, add the dry ingredients and stir to combine.
Add the buttermilk, eggs, and melted butter and stir just to combine. Be careful not to overmix the batter - stir just until the streaks of flour are gone. It's totally normal to have a lumpy pancake batter.
To make your pancakes, heat a griddle or large frying pan over medium heat. You may need to adjust the temperature a bit so the pancakes don't cook too fast on the bottom. Add a pat of butter to the pan and let it melt, then scoop about ⅓ cup of batter and drop it into the pan to form a pancake. Repeat with the remaining batter.
Watch your pancakes and when you start to see little bubbles appearing on the top of each pancake, give them a flip with a large spatula and cook the other side until golden brown. Serve immediately.

Notes

Adapted from Allrecipes.

Nutrition