Fluffy Pancakes

Thick and fluffy pancakes made in no time from scratch.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 185kcal

In a bowl, add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix with a whisk until combined. Set aside.
To another bowl, add 2 cups buttermilk, 2 eggs, 2 Tablespoons melted unsalted butter, 2 Tablespoons granulated sugar and 1 teaspoon vanilla extract. Mix until combined.
Transfer the dried ingredients to the wet. Mix with a whisk until just combined. Do not overmix the batter, it’s okay if it is a little lumpy. You don't want to overtax the batter or you'll get tough pancakes.
Preheat a skillet or griddle at medium heat or to about 250-300° F.
Coat the skillet or griddle with 2 Tablespoons butter.
Pour 1/3 cup of the pancake batter onto the buttered skillet or griddle
Once you have small bubbles popping up on top and around the edges, and it is a light golden color, gently flip the pancake over to cook the other side.
Continue with the remaining pancakes (adding more butter as necessary to the griddle)
Then serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
It's super important that you do not overmeasure the flour. If you just put a measuring cup into a flour bag and pack the flour into the measuring cup, you will end up with way too much flour and this recipe will not turn out. Instead, take a spoon, and spoon the flour into your measuring cup (do not pack it down.) Then once it is overfull, take the flat side of a butter knife and scoop off the excess flour.
I like to use an electric griddle to keep it at just the right temperature. You can do this using a skillet, just try to keep it a consistent temperature as it will continue to get hotter the longer it is on the heat if you're not careful.