Fluffy Buttermilk Pancakes

Fluffy buttermilk pancakes use baking powder and baking soda for lift without relying on banana. The batter rests briefly before cooking, and a measured 1/4-cup portion produces twelve medium pancakes. A nonstick skillet or electric griddle keeps the cooking setup consistent.

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1 1/4 cups cultured low-fat buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Cooking spray

Equipment

• Large nonstick skillet or electric griddle
• Two mixing bowls, whisk, spatula, and 1/4-cup measure
• Instant-read thermometer

Instructions

1. Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
2. In a second bowl, whisk the buttermilk, eggs, cooled melted butter, and vanilla.
3. Pour the wet mixture into the dry ingredients. Fold just until no dry flour remains; small lumps are expected.
4. Let the batter rest for 5 minutes. Meanwhile, heat the skillet over medium-low heat for 2 minutes and coat lightly with cooking spray.
5. Pour a level 1/4 cup batter for each pancake, leaving space between portions.
6. Cook for 2 to 3 minutes, until bubbles open on the surface and the edges look set. Turn once and cook for 1 to 2 minutes more.
7. Check a pancake from the first batch. The center should be set without wet batter and should reach at least 160°F because the batter contains egg.
8. Repeat with the remaining batter to make twelve pancakes, adjusting heat if they brown before setting.

Preparation Notes

Buttermilk activates the baking soda, so ordinary milk is not a direct substitute. Fold gently and do not press the pancakes with the spatula; pressing forces out the gas that creates the fluffy texture.

Medium-low heat allows the center to cook before the surface becomes too dark. If butter solids or crumbs build up, wipe the cooled skillet carefully between batches and reapply a light coat of spray.

Substitutions

Whole-wheat pastry flour can replace half the all-purpose flour by volume, producing a heartier texture. Neutral oil can replace melted butter in the same measured amount. Added fruit changes moisture and is not included in this formula.

Serving and Batch Control

The recipe yield is twelve pancakes, not a prescribed personal serving. Count the finished pancakes and divide them according to the meal. Keep cooked pancakes warm on a rack set over a sheet pan in a 200°F oven for no more than 20 minutes; stacking them tightly traps steam and softens their surfaces.

For a larger quantity, mix a second batch rather than letting doubled batter stand through several skillet rounds. The leaveners start reacting once wet, so a long delay can make later pancakes less fluffy. Syrup, fruit, butter, and other toppings are outside the measured formula.

Storage

Refrigerate cooled pancakes within two hours at 40°F or below and use within three to four days. Reheat to 165°F. Freeze pancakes separated by parchment and thaw in the refrigerator or reheat directly from frozen.

Programme Note

No points or nutrition estimate is provided. Use the exact ingredients and 12-pancake yield in the current official recipe builder if needed.