Fluffy Pancake Recipe
Warm up your mornings with this light, homemade buttermilk Fluffy Pancake Recipe that’s quick, easy, and utterly delicious.
Ingredients
- 1½ cups all-purpose flour spoon into measuring cup and level off
- 3½ tsp baking powder aluminum-free for pure taste
- 1 tsp fine salt
- 1 tbsp granulated sugar or coconut sugar for a subtle caramel note
- 1¼ cups milk whole or low-fat; room temperature
- ⅓ cup buttermilk full-fat yields extra richness
- 1 large egg pasture-raised if available
- 3 tbsp unsalted butter melted and cooled slightly (plus extra for the griddle)
- 1 tsp pure vanilla extract Madagascar vanilla for depth
- Optional mix-ins: ½ cup fresh berries, ¼ cup chocolate chips, or a pinch of cinnamon
Instructions
- Whisk together flour, baking powder, salt, and sugar until well blended—no dry pockets.
- In a separate bowl, beat the egg lightly, then stir in milk, buttermilk, melted butter, and vanilla.
- Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—lumpy batter is good!
- Let the batter rest for 5 minutes at room temperature to relax the gluten and activate the leavening.
- Heat a nonstick griddle or skillet, brush with melted butter, and cook the pancakes until golden brown on both sides.
- Transfer cooked pancakes to a baking sheet in a 200°F oven to stay warm while you finish the batch.
Notes
Measure flour by spooning into your cup; don’t pack it, rest time is crucial, drizzle milk if batter is too thick, separate egg for extra lift, cast-iron skillet for even browning.
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