The softest, most fluffy Buttermilk Pancakes imaginable. Perfectly golden edges & designed for soaking up lots of maple syrup – these are delicious topped with fresh fruit!
There should be a rule that you aren’t allowed to go grocery shopping after Pinteresting. Because – at least if you’re me – it always leads to being way too overzealous about my kitchen abilities and buying copious amounts of groceries.
So on Saturday after 2 cups of coffee and a Pinterest bender searching spring recipes – I came home with 5lbs of fresh berries after a trip to the supermarket. Clearly, that little red “Pin It” button got the best of me.
But after snacking on a few berries, I realized I didn’t want to subject these tasty morsels to the fiery pven chamber. They were way too delicious and perfectly ripe.
So instead I made super Fluffy Buttermilk Pancakes and adorned them with these juicy berries. Pancakes that have perfectly golden edges, are completely stackable, ridiculously fluffy and meant for soaking up copious amounts of maple syrup. They’re delicious on their own, but they’re dynamite with fresh berries.
The buttermilk is the key ingredient here. It gives your pancakes the softest crumb, the fluffiest texture and that slight hint of tang for the perfect pancake flavor. Nothing beats the real deal, but if you’re in a pinch you can make your own buttermilk with vinegar and cow’s milk (see Notes in the recipe).
Now while the batter comes together in minutes and is so easy – there’s a couple key tips for perfect pancakes. First, ensure all your ingredients are at room temperature before getting started. This helps everything mix together evenly. You can warm up your eggs by placing them in a bowl of lukewarm water for 5-10 minutes, and warm up your buttermilk by microwaving for 10-15 seconds then stirring.
You’ll notice that we’re also adding a little melted butter and sugar to our pancake batter. Not only do they add to the delicious flavor, but they also help the edges of our pancakes turn perfectly golden.
Then, it’s so important NOT to over mix your batter. With pancakes – you want your batter to have some lumps. Perfectly smooth pancake batter means you’ve been a little too overzealous with your mixing and your pancakes won’t be as light & fluffy.
At the end of the day – these pancakes are probably one of the most delicious, easiest breakfasts you could eat. The perfect excuse for raspberries, blueberries & strawberries; copious amount of maple syrup; or/and an endless supply of whipped cream – these fluffy buttermilk pancakes are begging for you to make them.
- 2 cups all purpose flour spooned & leveled
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 unsalted butter melted & cooled to room temperature
- 2 large egg room temperature
- 2 cups buttermilk room temperature*
- 2 teaspoon vanilla
- oil or non-stick cooking spray for greasing
In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar. Set aside.
In a second medium sized bowl whisk together the butter, egg, buttermilk & vanilla. Gently fold the wet ingredients into the flour mixture using a large rubber spatula or wooden spoon, only folding in the wet ingredients until just combined. You want to still have lumps in your batter.
Preheat an electric griddle to 350F degrees, or heat a large frying pan on the stovetop over medium heat. Grease the griddle/pan with oil or non-stick cooking spray.
Using a 1/4 cup dry measuring cup pour the batter onto the griddle/pan to form each pancake. Cook for 2-3 minutes, or until you see small air bubbles forming on the uncooked side of the pancake. Flip the pancakes over, and continue frying for 2-3 minutes until each side is golden brown. Repeat with the rest of the batter
*While buttermilk is preferred, if you don't have buttermilk add 2 tablespoons of distilled vinegar to a large liquid measuring cup and fill with milk (1%, 2% or whole) to the 2 cup line.