Classic Buttermilk-Style Pancakes
Fluffy, golden, and buttery—these homemade pancakes are a cut above any boxed mix, made with simple pantry staples.
- Prep15 min
- Cook10 min
- Total25 min
- DifficultyEasy
- Servings10
These pancakes are everything you want for a lazy weekend breakfast: light, tender, and just sweet enough. The secret is a quick resting time that lets the batter puff up, giving you that perfect fluffy texture.
Serve them with maple syrup, fresh berries, or a pat of butter—they're a blank canvas for your favorite toppings. Made with everyday ingredients, you can whip them up in no time.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 20 seconds. Make a well in the center and set aside.
- In a separate medium bowl or large liquid measuring cup, whisk together the milk, egg, melted butter, vinegar (or lemon juice), and vanilla extract.
- Pour the milk mixture into the well of the dry ingredients. Whisk just until combined—the batter should remain slightly lumpy; do not overmix.
- Let the batter rest for a few minutes to fluff up. Meanwhile, preheat an electric griddle to 350–375°F (or heat a non-stick skillet over medium to medium-high heat on the stovetop).
- Lightly grease the griddle with non-stick cooking spray or a little butter (if using butter, work quickly). Pour about 1/3 cup of batter per pancake onto the hot surface. If the batter is thick, gently spread it into rounds about 4½ inches in diameter.
- Cook until the bottom is golden brown and bubbles appear on the surface, about 1 minute. Flip and cook the other side until browned, about another minute.
- Serve immediately warm with your favorite toppings.
💡 Tips
- For extra fluffy pancakes, do not overmix the batter—lumps are fine.
- If using a stovetop skillet, adjust the heat as needed to prevent burning.
- Keep cooked pancakes warm in a low oven (200°F/200°F) while you finish the batch.
Inspired by a recipe from Cooking Classy