Description
Learn how to make the best thick fluffy pancakes that are light, airy, and perfectly soft every time. This easy homemade recipe guarantees tall, satisfying breakfast pancakes.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons melted unsalted butter, plus more for the griddle
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step helps distribute the leavening agents evenly, which is key for tall pancakes.
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
- Let the batter rest at room temperature for 5 to 10 minutes. This allows the baking powder and soda to activate, making your pancakes extra fluffy.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
- Pour 1/4 to 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
- Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through. For extra thick pancakes, you can cover the pan briefly after flipping to trap heat.
- Serve immediately with your favorite toppings for a melt in your mouth breakfast experience.
Notes
- For extra light, airy pancakes, separate the eggs. Whisk the yolks into the wet ingredients, and whip the egg whites to soft peaks before gently folding them into the final batter.
- Use cold buttermilk; the reaction between the acid in the buttermilk and the baking soda creates lift.
- If you do not have buttermilk, mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 9
- Cholesterol: 75