Fluffy Buttermilk Pancakes from Scratch Easy Classic Diner Recipe
Light, billowy pancakes with a tender crumb and subtle tang from buttermilk, perfect for a classic diner-style breakfast. Quick and easy to make with simple pantry ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/4 cups (300ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled (plus extra for cooking)
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon cinnamon
- Optional: 1/2 cup blueberries or chocolate chips
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate medium bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a whisk or wooden spoon just until no dry flour remains; batter should be slightly lumpy.
- Let the batter rest for 5-10 minutes to thicken and improve texture.
- Preheat a skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
- Lightly grease the pan with butter or oil. Using a 1/4-cup measure or ladle, pour batter onto the surface.
- Cook until bubbles form and edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden and cooked through.
- Keep cooked pancakes warm on a plate covered loosely with foil while finishing the batch. Serve immediately with butter, syrup, or toppings.
Notes
Do not overmix the batter; lumps are okay to keep pancakes tender. Let batter rest 5-10 minutes before cooking. Cook on medium heat to avoid burning. Use fresh baking powder and baking soda for best rise. Keep cooked pancakes warm in a low oven if making a large batch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 5
- Sodium: 350
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
Keywords: fluffy pancakes, buttermilk pancakes, classic diner pancakes, easy breakfast, homemade pancakes, quick pancakes