Fluffy Buttermilk Pancakes (No Baking Powder)
These melt-in-your-mouth buttermilk pancakes are the fluffiest ever—tested and loved by thousands! A foolproof 20-minute recipe that beats any box mix.
Servings: 12 pancakes
Ingredients
- 2 cups all-purpose flour 240 g
- 3 Tbsp granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk 480 mL
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup unsalted butter melted
Instructions
- Stir Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 3 Tbsp granulated sugar, 2 tsp baking soda, and ½ tsp salt.
- Stir Wet Ingredients: In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, and 1 tsp vanilla extract. While whisking, streamin ¼ cup unsalted butter (melted). Its okay if the butter solidifes a bit when it hits the milk.
- Stir It All Together: Add the buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter are okay, do not over-stir). Let pancake batter rest while you heat the pan (it's best to let it rest for at least 5 minutes before cooking).
- Cook: Lightly grease a large nonstick skillet and set over medium/low heat. Spoon ½-cup portions of pancake batter into the pan, cooking until you see bubbles form on top and the bottom is golden brown. Flip and continue cooking until golden brown.
- Serve: Keep cooked pancakes warm until serving by wrapping them in a clean kitchen towel or by placing on a baking sheet in a 200°F oven.
Video
Nutrition
Serving: 3pancakes | Calories: 422kcal | Carbohydrates: 62.8g | Protein: 13.8g | Fat: 12.8g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 990mg | Potassium: 288mg | Fiber: 1.7g | Sugar: 15.2g | Calcium: 130mg | Iron: 3.4mg
