The BEST Homemade Buttermilk Pancake Recipe (Thick and Fluffy)
These ultra fluffy pancakes are the perfect addition to any weekend breakfast, best served warm with a pat of melty butter and a drizzle of maple syrup to finish!
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Servings: 0 Around 12 pancakes
Ingredients
- 3 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2¼ cups buttermilk
- ¼ cup vegetable oil, or melted butter
- 1 tablespoon vanilla extract
- 3 eggs, at room temperature
Instructions
For the quick method
- Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl until combined.
- Beat the buttermilk, vegetable oil, vanilla, and eggs together in a liquid measuring cup or bowl and pour over the wet ingredients. Gently fold everything until well combined and set aside.
- Preheat a pancake griddle or frying pan over medium heat. Add a bit of butter (or baking spray) onto the pan until melted, then ladle around ⅓ cup of batter into the pan.
- Cook the pancake until slightly matte and bubbling at the top, with a golden bottom. Gently flip the pancake over and continue to cook until set and golden on the bottom. Remove from the pan and repeat with the remaining batter. Serve warm with any desired toppings!
For the whipped egg white method
- Whisk together the flour, salt, baking powder, and baking soda in a large bowl until combined.
- Separate the eggs, reserving the whites. Mix together the egg yolks with the buttermilk, vegetable oil, and vanilla in a liquid measuring cup or bowl and pour over the wet ingredients. Gently mix until everything is well combined and set aside.
- Place the reserved egg whites into a large bowl and beat with a hand mixer until foamy, around 1 minute. Gradually stream in the 4 tablespoons of granulated sugar, then beat on medium speed until the egg whites are thick and glossy, with stiff peaks.
- Take a spoonful of the whipped egg whites and gently mix into the pancake batter. Once combined, gently fold in the rest of the egg whites, being careful not to over mix.
- Preheat a pancake griddle or frying pan over medium heat. Add a bit of butter (or baking spray) onto the pan until melted, then ladle around ⅓ cup of batter into the pan.
- Cook the pancake until slightly matte and bubbling at the top, with a golden bottom. Gently flip the pancake over and continue to cook until set and golden on the bottom. Remove from the pan and repeat with the remaining batter. Serve warm with any desired toppings!