Fluffy Buttermilk Pancakes
When it comes to breakfast, there are few recipes more popular than buttermilk pancakes here at the farmhouse. Everyone in the family loves to eat them almost as much as I love to make them. When I announce that pancakes are what’s for breakfast, lunch, or even dinner, my family can’t wait to come to the table.
Buttermilk helps create the light and fluffy texture of these pancakes. It’s worth every delicious bite to keep buttermilk on hand in the fridge just in case you decide to make pancakes. If you have a bit leftover, my Buttermilk Sponge Cake is the most delicious way I know to celebrate the magic of buttermilk.
I keep a batch of the dry ingredients for this pancake recipe premixed in the pantry so that we can make them whenever we want. I often double the recipe on a lazy Sunday morning and freeze the leftovers so that we can warm a few up on a busy morning for a quick and delicious start to the day.
With a jar of the dry ingredients for this recipe at the ready, you’ll be able to treat yourself to pancakes on a whim. No muss, no fuss, just fluffy, delicious pancakes for the whole family to enjoy!
Fluffy Buttermilk Pancakes
Ingredients
- 1 ¾ cup All-purpose flour
- ¼ cup cornstarch
- 2 Tbs granulated sugar
- ¾ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 Tbs butter , melted
- 2 large eggs
- 1 ¾ cup buttermilk
- 1 teaspoon vanilla
Instructions
- In a large bowl, combine dry ingredients. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
- Melt the butter in a small saucepan or in the microwave. Set aside to cool slightly as you assemble the other ingredients.
- In a medium bowl, whisk the eggs. Add the buttermilk and vanilla. Whisk to combine. Add the melted butter and whisk to incorporate.
- Place a cast iron skillet (or your favorite pancake pan) over medium heat. Allow to warm for 4-5 minutes. The surface should be hot but not smoking.
- As the pan heats, add the liquid ingredients to the dry ingredient. Stir just enough to incorporate all of the dry ingredients, but take care not to overmix. Stirring too much will develop the gluten in the flour and lead to flat, heavy pancakes. The batter should be a bit thick and still have small lumps in it. That’s okay, I promise. Once you can no longer see dry ingredients, stop mixing.
- Coat the bottom surface of the pan with a light coating of neutral flavored cooking oil (I like to use safflower). Using a scoop, ladle, or measuring cup, add about 1/3 cup of the batter to the surface of the pan. Take care not to overcrowd the pan with too many pancakes at once.
- Adjust the heat as needed once your pan is hot. I usually find that medium low is the right setting at the farmhouse once the pan has been preheated. Cooking times will be dependent on what type of pan you are using and how hot that pan is. Make whatever adjustments are necessary to cook the pancakes to your liking.
- Cook the pancakes without moving for two minutes. The pancakes will puff up and begin to come together. Large air bubbles will also be visible. At this point, add any ingredients you like in your pancakes (we like blueberries, banana slices, or chocolate chips) before flipping to cook the other side. The surface of the pancake should be golden brown. Cook for another 2 minutes. Flip again and check for doneness. The pancake should have a springy feel when touched without any visible raw batter. If needed, you can cook them another minute or two until they are cooked through.
- Remove the fully cooked pancakes to a pancake warmer or a casserole dish covered with foil. Continue until all of the pancakes have been cooked. Serve warm with butter, maple syrup, whipped cream, or your favorite pancake topping.
Notes
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