Fluffy Buttermilk Pancakes: Your Brilliant 10-Minute Fix
Tired of Breakfast Being a Damn Struggle?
Bro, let’s be real. Mornings are chaotic. You’re hungry, the kids are screaming, and you need a quick breakfast that doesn’t taste like cardboard. You crave those fluffy, diner-style pancakes but think they take too long? WRONG. This easy pancake recipe is your 10-minute fix. It’s the best buttermilk pancake recipe for a simple breakfast that feels like a special weekend brunch. Let’s get stacking.
Fluffy Buttermilk Pancakes: Your Brilliant 10-Minute Fix
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
pancakesPrep time
5
minutesCooking time
5
minutesCalories
180
kcalTotal time
10
minutesIngredients
1 ½ cups – All-Purpose Flour
3 ½ tsp – Baking Powder
1 tsp – Salt
1 tbsp – White Sugar
1 ¼ cups – Buttermilk
1 – Large Egg
3 tbsp – Butter – (melted and slightly cooled)
1 tsp – Vanilla Extract – (optional, but recommended)
Directions
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. This is the base of your homemade pancake mix.
- Mix Wet Ingredients: In a jug, beat the egg into the buttermilk. Whisk in the melted butter and vanilla extract. This is the secret to a moist, tender crumb.
- Combine: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. A lumpy batter = fluffy pancakes. This is the #1 rule for a perfect pancake!
- Rest the Batter: Let it sit for 5 minutes. This is the secret step for that airy, light texture. Preheat your skillet over medium heat.
- Cook: Melt a small pat of butter on your hot griddle. Pour ¼ cup portions of batter. Cook until bubbles form and the edges look set, then flip.
- Serve: Cook for another 1-2 minutes until golden brown. Serve immediately with maple syrup and butter for the ultimate American breakfast.
Notes
- PRO TIP: For extra fluffy pancakes, separate the egg. Add the yolk with the wet ingredients, and whip the white to soft peaks, then fold it in at the end. NEXT LEVEL.
NO BUTTERMILK? No stress! Make an easy buttermilk substitute: Add 1 tbsp of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes. Boom, done.
KEEP THEM WARM: To serve a stack, keep finished pancakes on a baking sheet in a 200°F (95°C) oven. This keeps them hot and perfectly fluffy for everyone.
MEAL PREP: Double the batch! Let leftover pancakes cool completely, then freeze them. You’ve just made your own frozen pancakes for a quick weekday breakfast.
