{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/pancakes","markdownUrl":"https://trevorfarias.com/recipes/pancakes/recipe.md","name":"The Best Fluffy Pancakes Recipe (Easy Buttermilk Pancakes)","description":"The best pancake recipe: light, fluffy, diner-style buttermilk pancakes from scratch in 20 minutes. Simple pantry ingredients, no mix, golden edges and a tender middle. Printable recipe card.","summary":"The best pancakes are made from scratch with buttermilk, baking powder and baking soda, two eggs and melted butter, mixed just until the flour disappears and rested for five minutes so the batter thickens. Cook them on a medium-hot buttered griddle, about 1/4 cup per pancake, flipping once when bubbles appear on the surface. The result is tall, fluffy pancakes with crisp golden edges and a tangy, tender middle.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Breakfast","cuisine":"American","keywords":["pancake recipe","best pancake recipe","fluffy pancakes","buttermilk pancakes","easy pancakes from scratch","homemade pancakes","how to make pancakes","pancake batter recipe","diner style pancakes","pancakes without mix"],"prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","yield":"About 12 four-inch pancakes (4 servings)","servings":4,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","unit":"cups","name":"all-purpose flour","note":"250 g","text":"2 cups all-purpose flour, 250 g"},{"amount":"2","unit":"tablespoons","name":"granulated sugar","text":"2 tablespoons granulated sugar"},{"amount":"2","unit":"teaspoons","name":"baking powder","text":"2 teaspoons baking powder"},{"amount":"1","unit":"teaspoon","name":"baking soda","text":"1 teaspoon baking soda"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"2","unit":"cups","name":"buttermilk","note":"480 ml, at room temperature","text":"2 cups buttermilk, 480 ml, at room temperature"},{"amount":"2","name":"large eggs","text":"2 large eggs"},{"amount":"4","unit":"tablespoons","name":"unsalted butter","note":"57 g, melted, plus more for the pan","text":"4 tablespoons unsalted butter, 57 g, melted, plus more for the pan"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"}]}],"steps":[{"step":1,"name":"Mix the dry ingredients","text":"In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.","tip":null},{"step":2,"name":"Mix the wet ingredients","text":"In a separate bowl or large measuring jug, whisk the buttermilk, eggs, melted butter and vanilla until combined.","tip":null},{"step":3,"name":"Combine and rest","text":"Pour the wet ingredients into the dry and stir with a spatula just until the flour is moistened. The batter should be thick and lumpy. Let it rest for 5 minutes while the pan heats.","tip":"Do not stir out the lumps. A lumpy batter makes fluffy pancakes; a smooth batter makes flat ones."},{"step":4,"name":"Heat the pan","text":"Heat a large nonstick skillet or griddle over medium heat, or an electric griddle to 350°F. Brush with a thin layer of butter.","tip":null},{"step":5,"name":"Cook the pancakes","text":"Pour 1/4 cup of batter per pancake, leaving room between them. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip once and cook until golden on the second side, 1 to 2 minutes more.","tip":null},{"step":6,"name":"Keep warm and serve","text":"Transfer to a sheet pan in a 200°F oven while you cook the remaining batter, wiping and re-buttering the pan between batches. Serve warm with butter and maple syrup.","tip":null}],"equipment":["Large nonstick skillet or griddle","Two mixing bowls","Whisk and spatula","1/4-cup measure or ladle","Wide thin spatula for flipping"],"notes":["Rest the batter 5 minutes before cooking; it thickens and the pancakes rise taller.","No buttermilk? Stir 2 tablespoons vinegar or lemon juice into 2 cups milk and wait 5 minutes.","Flip only once, and never press the pancakes down."],"storage":["Refrigerate leftover pancakes in an airtight container for up to 3 days. Rewarm in a toaster or a 350°F oven for 5 minutes.","Freeze cooled pancakes in a single layer, then stack with parchment between them in a freezer bag for up to 2 months. Reheat straight from frozen in the toaster.","The batter does not keep well; the leavening loses its power within an hour."],"variations":["Blueberry pancakes: drop fresh or frozen blueberries onto each pancake as soon as it is poured.","Banana pancakes: lay thin banana slices on each pancake before flipping, and add 1/4 teaspoon cinnamon to the dry ingredients.","Lemon ricotta pancakes: fold 1/2 cup ricotta and the zest of one lemon into the batter.","Silver-dollar pancakes: use 1 tablespoon of batter each and cook about a minute per side."],"faqs":[{"question":"Why are my pancakes flat and dense?","answer":"The batter was overmixed, the baking powder is old, or the batter did not rest. Stir only until the flour disappears, check that your baking powder is fresh (it should fizz in hot water), and let the batter stand for five minutes before cooking."},{"question":"Can I make pancakes without buttermilk?","answer":"Yes. Add 2 tablespoons of white vinegar or lemon juice to 2 cups of milk, let it stand for 5 minutes, and use it in place of the buttermilk. You can also use plain yogurt or kefir thinned with milk."},{"question":"Can I make the batter ahead of time?","answer":"It is best used within 30 minutes, because the baking soda starts reacting as soon as it meets the buttermilk. Instead, mix the dry ingredients the night before and store them in a jar, then add the wet ingredients in the morning."},{"question":"How do I know when to flip a pancake?","answer":"Watch the top. When bubbles have formed across most of the surface and the edges look dry and set, usually after 2 to 3 minutes, slide a thin spatula underneath and flip once. The second side takes only 1 to 2 minutes."},{"question":"Can I double this recipe?","answer":"Yes. Double every ingredient and cook in batches, keeping the finished pancakes warm on a sheet pan in a 200°F oven. Leftover pancakes freeze very well."}],"nutritionPerServing":{"calories":420,"fatGrams":15,"saturatedFatGrams":8.5,"carbohydrateGrams":57,"fiberGrams":2,"sugarGrams":12,"proteinGrams":14,"sodiumMilligrams":780,"cholesterolMilligrams":125}}