Buttermilk Pancakes (Fluffy, 20-Minute)
Golden edges, pillowy centers, and a tender, slightly tangy crumb make these buttermilk pancakes a weekday breakfast winner or weekend treat. The batter yields evenly browned rounds that puff up nicely on a hot griddle, giving you consistent, stackable pancakes every time.
Use simple pantry staples and a short resting time to develop structure without fuss; swap all-purpose flour for half whole wheat for a nuttier texture, or replace butter with neutral oil for dairy-sensitive cooks. For a buttermilk substitute, mix milk and lemon juice or vinegar as instructed below. Keep the batter slightly lumpy — overmixing flattens the pancakes.
Serve warm with maple syrup, a pat of butter, or a scattering of fresh berries and toasted nuts for contrast. These pancakes suit family breakfasts, brunch gatherings, or an easy make-ahead stack (cool and refrigerate, then reheat in a low oven). One practical tip: use a 1/4-cup scoop for uniform pancakes and flip once bubbles break and edges set.
How to Make It
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1
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl until evenly combined.
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2
Whisk the buttermilk, milk, egg, melted butter, oil, and vanilla extract in a separate bowl until smooth.
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3
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; leave the batter slightly lumpy. Let rest 5 minutes while you heat the pan.
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4
Heat a nonstick skillet or griddle over medium heat and brush lightly with oil or melted butter. Test heat with a drop of batter — it should sizzle gently.
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5
Spoon or pour about 60 ml (1/4 cup) batter per pancake onto the hot surface, spacing pancakes to allow spreading.
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6
Cook until bubbles form across the surface and edges look set, 2 to 3 minutes, then flip and cook the second side until golden brown, 1 to 2 minutes more.
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7
Keep finished pancakes warm on a baking sheet in a 90°C (200°F) oven while you cook the remainder, or stack them directly and serve immediately.
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8
Serve with maple syrup, fruit, yogurt, or other toppings. To reheat leftovers, warm gently in a low oven or in a toaster.