Fluffy Buttermilk Pancakes

Light, golden pancakes with crisp edges and a tender, cloud-like center — the only weekend breakfast recipe you need.

Prep: 10 min · Cook: 15 min · Serves: 4 (about 12 pancakes)

Ingredients

• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tbsp sugar
• ½ tsp salt
• 1¼ cups buttermilk
• 1 large egg
• 3 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. Whisk the flour, baking powder, sugar and salt in a large bowl.
2. In a second bowl, beat the buttermilk, egg, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir just until combined — lumps are fine. Rest the batter 5 minutes.
4. Heat a lightly buttered griddle over medium. Pour ¼ cup batter per pancake.
5. Cook until bubbles form and the edges look set, about 2 minutes, then flip and cook 1–2 minutes more. Serve warm.

Tips

For extra-fluffy pancakes, do not overmix and let the batter rest — this relaxes the gluten and activates the baking powder.