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The Ultimate Fluffy, Old-Fashioned Buttermilk Pancakes: Secrets to Tall Stacks

A tall stack of golden brown, fluffy pancakes served on a white plate.
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You can make the best fluffy homemade pancakes from scratch using this easy recipe. We share the simple techniques that guarantee light, airy, and tall breakfast stacks every time you cook. Say goodbye to flat pancakes.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step incorporates air, which helps make your pancakes fluffy.
  2. Combine wet ingredients: In a separate medium bowl, whisk the eggs lightly. Add the buttermilk and vanilla extract, mixing until just combined.
  3. Mix batter: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until they are just combined. Do not overmix; a few lumps are necessary for light, airy pancakes. Overmixing develops gluten, leading to dense results.
  4. Rest the batter: Let the batter rest at room temperature for 10 minutes. This allows the baking powder and soda to activate fully, creating lift.
  5. Heat the griddle: Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray. The griddle is ready when a drop of water sizzles and evaporates quickly.
  6. Cook pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
  7. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately: Transfer the finished pancakes to a plate. Serve warm with butter, maple syrup, and fresh berries for a classic comfort food breakfast.

Notes

  • For extra tall stacks, separate the egg yolks from the whites. Mix the yolks with the wet ingredients. Whip the egg whites to soft peaks and gently fold them into the finished batter right before cooking. This is a key buttermilk pancake secret.
  • Use medium heat. If your griddle is too hot, the outside will burn before the inside cooks, resulting in flat centers.
  • Do not press down on the pancakes with your spatula after flipping. This releases the trapped air and makes them deflate.

Nutrition

Find it online: https://cookerycommand.com/fluffy-old-fashioned-buttermilk-pancakes/