How To Make The Fluffiest Pancakes

How To Make The Fluffiest Pancakes

These fluffy pancakes

are made with buttermilk, flour, and eggs, then topped with butter and syrup for a classic breakfast treat.

Filed Under

North American, Comfort Food, Vegetarian, Breakfast, Brunch, Kid-Friendly, Pan Fry, Tips Basics, High-Fiber, Sweet Breakfasts, Pancakes, Eggs, Gluten, Dairy, Budget

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Easy

You've got this!

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 2 ½ cup all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ cup buttermilk
  • 8 tablespoons unsalted butter (1 stick, melted)
  • 2 eggs (whites and yolks seperated)
  • 1 tablespoon unsalted butter (plus more for serving)
  • - blueberry (optional)
  • - chocolate chip (optional)
  • - maple syrup (for serving)
Lemons and Lime

Preparation

  1. In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
  2. In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
  3. Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
  4. Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
  5. Let the batter rest for 15-30 minutes at room temperature.
  6. Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
  7. Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
  8. Serve the pancakes with butter and maple syrup.
  9. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

299

carbohydrates

33g

fat

15g

fiber

1g

protein

7g

sugar

6g

Last updated on 2024-09-03

Tips

  • ellastack

    "If using nonstick pan, put in butter and spread around with paper towel"

    7 years ago

  • Kitty Pang

    "I made these pancakes with some chocolate. They were delicious!"

    7 years ago

  • Jackie Müller

    "They were so good! The best pancakes I ever made! BUT only on the second try. The first try I used too much salt. Way too much, but that is bec I didn't have 'kosher salt' & you need to use less salt if you don't have it. For normal table salt, just use 1/4 tsp. Also, use a little less butter in the pan, the first pancake always turns out insanely buttery."

    7 years ago

  • Rene' Bernier

    "They were perfect!! Will be making again!! (I ‘made’ buttermilk with vinegar and it turned out great.)"

    7 years ago

  • Shahad Ba

    "It’s so good and so fluffy. I made the buttermilk with 3 Tablespoon lemon. I add syrup, nutella and honey it was so delicious 😋❤️"

    7 years ago

  • Anouk van der Basch

    "OMG!! They are sooooo good! These are the first pancakes I tasted that are crunchy on the edges (and soft en oh-so-buttery) on the inside Only one tip: I used a bit to much milk (looking at the 2,5 cup, not the 600 ml mark) so the batter was a bit runny so flipping the pancakes became a bit of a challenge. So be sure to use 600 ml or the right cup measure ;)"

    7 years ago

  • Zahra Hussain

    "Best pancakes I’ve ever made. For U.K subscribers I used plain flour and for the butter milk I used milk with a squeeze of lemon. I did my mixture and left it aside for about an 1hr before I started. The mixture had risen well and I was able to create cereal pancakes and also 10 of these pancakes which was eaten up so fast before I could get a picture!! 😍❤️"

    6 years ago

  • taco_kitty2166

    "These were soooooo yummy🥞❤️ I didn’t have buttermilk so I mixed milk and vinegar and it worked just fine!"

    7 years ago

  • noodels

    "Best breakfast ever I’m 10 today!! 🙂🙂🙂🙂😀😀😀😀"

    7 years ago

  • Majdoolin Abu Essa

    "It was awesome.. I didn’t have butter or butter milk so I add regular milk and shorting for butter. I add 3 eggs not 2 so I add extra flour because the third eggs. So tummy I love it. Different colors because I used 2 pan to make it quicker."

    7 years ago

  • danielle.berkowitz

    "These pancakes we amazing. I am gluten free and really wanted to try them so i made them with gluten free flour. My family tried them and couldn’t tell the difference."

    7 years ago

  • luciabeltranp

    "Delicious!! Bacon for a plus :)"

    7 years ago

  • annemh

    "Bloody beautiful! Oz tip: 1 stick of butter = 113g"

    7 years ago

  • raunaq

    "It was amazinggg❤️Fluffiest pancakes ever had. I didn’t have buttermilk so I mixed in lemon juice with whole milk and it tasted equally good. Really great recipe. Thank you Tasty😁"

    7 years ago

  • Aliesha Vanderpool

    "Use 12tbsp of butter instead of 8. Sift the dry ingredients. Use a nonstick pan with no butter. Follow these rules and you’ll get the classic IHOP taste and look!"

    7 years ago

  • hebez

    "I made three flavours: strawberry, cacao, and chocolate chips. I did beaten my egg whites so that they are more fluffy. Didn’t use butter and added a bit oil. Works just as fine!"

    7 years ago

  • paolaios

    "Good recipe!👍😋 Easy to make and tasty!"

    7 years ago

  • maiawhite

    "I can 100% confirm these are delicious!!! Best buttermilk pancakes I’ve ever had - they even worked completely dairy free!"

    7 years ago

  • master.chef.david

    "Never mix melted butter with cold buttermilk ( or normal milk with vinegar / lemon juice in it ) , it's gross. It won't work as good as adding warm milk to melted butter. By the way, the pancakes were amazing!!! I'm making them again, for sure!!! :)"

    7 years ago

  • ellastack

    "If using nonstick pan, put in butter and spread around with paper towel"

    7 years ago