# The Ultimate Fluffy Buttermilk Pancakes
Forget the boxed mix! This is the only recipe you’ll ever need for the fluffiest, most tender, and most flavorful buttermilk pancakes made completely from scratch. The secret lies in a few simple techniques: using real buttermilk, not overmixing the batter, and letting it rest. Get ready for a perfect breakfast that will make any morning feel special.
### Table of Contents
* Why You’ll Love This Recipe
* Ingredients You’ll Need
* Step-by-Step Instructions
* Pro Tips for the Fluffiest Pancakes
* Frequently Asked Questions (FAQ)
### Why You’ll Love This Recipe
* Incredibly Fluffy: These pancakes have an amazing light and airy texture.
* Rich, Tangy Flavor: Real buttermilk gives them that classic, delicious pancake taste.
* Simple From-Scratch Recipe: Surprisingly easy to make with basic pantry staples.
### Ingredients You’ll Need
* 2 cups all-purpose flour
* 2 tbsp granulated sugar
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 2 large eggs
* 2 cups buttermilk
* 1/4 cup unsalted butter, melted, plus more for the griddle
### Step-by-Step Instructions
1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs and buttermilk together. Slowly whisk in the melted butter.
3. Mix Batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. The batter should be lumpy—do not overmix!
4. Rest the Batter: Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in more tender pancakes.
5. Cook the Pancakes: Heat a griddle or non-stick skillet over medium-low heat and grease it with butter. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look dry. Flip and cook for another 1-2 minutes until golden brown.
6. Serve: Serve immediately with butter and warm maple syrup.
### Pro Tips for the Fluffiest Pancakes
* Don’t Overmix: A few lumps in the batter are a good thing! Overmixing develops gluten and will make your pancakes tough, not fluffy.
* Use Real Buttermilk: The acidity in buttermilk reacts with the baking soda to create extra lift. If you don’t have any, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk and letting it sit for 5 minutes.
* Medium-Low Heat is Key: Cooking pancakes on heat that is too high will burn the outside before the inside is cooked.
### Frequently Asked Questions (FAQ)
* How do I keep pancakes warm while I cook the rest? Place the cooked pancakes on a baking sheet in a single layer in a preheated 200°F (95°C) oven.
* Can I add mix-ins? Yes! Gently fold in chocolate chips, blueberries, or sliced bananas into the batter right before cooking.