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Fluffiest Buttermilk Pancakes

5 from 12 votes
up close syrup pouring onto stack of pancakes on a plate with a fork
These SUPER fluffy buttermilk pancakes will get your morning off to the best start ever! Fluffy, thick, and buttery, top with syrup, jam, or even whipped cream and dive right in!
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings:8 pancakes

Ingredients

  • 1 cup buttermilk, see note for substitute
  • 1 large egg
  • 1 tablespoons oil, or butter melted
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar

Instructions

  • In a large bowl whisk together buttermilk, egg, vanilla, and oil.
  • In a medium bowl whisk together flour, baking soda, baking powder, salt, and sugar.
  • Stir dry ingredients into wet ingredients until just combined - do not overmix, there may be a few lumps.
  • Use 1/3 cup measuring cup to scoop and pour batter onto a greased griddle or large skillet over medium-low heat.
  • Cook for 3-4 minutes until edges begin to look dry and bubbles form in the batter. Flip and cook another 2-3 minutes, undisturbed, until golden brown.
  • Repeat with remaining batter and serve with butter, syrup, or fruit.

Notes

  • To make your own buttermilk, stir 1 tablespoon of white vinegar into 1 cup regular milk. Let sit for 5 minutes. 
  • Makes about 8-10 pancakes depending on how much batter your pour for each one. For more, smaller pancakes, use a 1/4 cup measuring cup or use an ice scream scoop for silver dollar pancakes. 
  • Add 1 cup of blueberries, or one diced apple and 1/2 teaspoon of ground cinnamon, or one teaspoon of fresh lemon zest and one teaspoon of poppy seeds for some of my favorite variations. 

Nutrition

Calories: 109 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 24 mg, Sodium: 323 mg, Potassium: 66 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 142 IU, Vitamin C: 1 mg, Calcium: 70 mg, Iron: 1 mg
Course: Breakfast
Cuisine: American
Author: Tiffany