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Fluffy Pancake

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 pancakes

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • Nonstick skillet
  • scoop
  • Spatula

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Instructions
 

  • Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Mix the wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  • Combine gently: Pour the wet ingredients into the dry and whisk just until combined. A few small lumps are perfectly fine. Do not overmix or the pancakes will be tough.
  • Preheat your pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.
  • Cook the pancakes: Scoop about 1/4 cup batter onto the pan. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and fluffy.
  • Repeat: Continue cooking, adjusting the heat as needed to prevent burning.

Notes

Tips for the Fluffiest Pancakes

  • Use real buttermilk: The acidity reacts with baking soda to create lift. If you don’t have any, see variations below.
  • Don’t overmix: Stir gently and stop as soon as you no longer see dry flour.
  • Let the batter rest: Even 5 minutes helps the gluten relax and the pancakes rise higher.
  • Medium heat is your friend: Too hot and the outside burns before the center cooks.
  • Use fresh baking powder: Old leavening is the number one reason pancakes turn flat.

Variations and Substitutions

You can adapt this pancake base to fit almost any flavor craving or dietary need. Here are some favorites:

Flavor Variations

  • Blueberry Pancakes: Add 1 cup fresh or frozen blueberries to the batter.
  • Chocolate Chip Pancakes: Stir in 3/4 cup chocolate chips.
  • Banana Bread Pancakes: Add 1 mashed ripe banana and a pinch of cinnamon.
  • Lemon Pancakes: Add 1 tablespoon lemon zest and replace 2 tablespoons of buttermilk with lemon juice.

Substitutions

  • No Buttermilk: Combine 1 1/4 cups milk with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes.
  • Dairy Free: Use almond milk plus 2 teaspoons vinegar; replace butter with melted coconut oil.
  • Gluten Free: Replace the flour with a 1 to 1 gluten free flour blend.