Digital Garden

Fluffy American Buttermilk Pancakes

2 min read

These classic American pancakes are ultra fluffy thanks to buttermilk, with a hint of vanilla and customizable toppings like melty chocolate chips or juicy blueberries.

Serves: 4 people | Time: 25 minutes

Ingredients

Dry Ingredients:

  • All-purpose flour (2 cups / 240g)
  • Baking powder (2 tsp)
  • Baking soda (1/2 tsp)
  • Sugar (2 tbsp)
  • Salt (1/2 tsp)

Wet Ingredients:

  • Buttermilk (2 cups / 480 ml)
  • Eggs (2 large)
  • Unsalted butter, melted and slightly cooled (1/4 cup / 60g)
  • Vanilla extract (1 1/2 tsp)

Toppings (Optional but recommended):

  • Chocolate chips (1/2 cup)
  • Fresh blueberries (1/2 cup)
  • Butter, maple syrup, or powdered sugar for serving

Instructions

  1. Prepare the Batter

    • In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
    • In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until combined.
    • Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix—a few lumps are fine. Let the batter rest for 5–10 minutes for extra fluffiness.

  2. Cook the Pancakes

    • Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
    • For each pancake, pour about 1/4 cup of batter onto the pan. If using chocolate chips or blueberries, sprinkle them on top of the batter immediately.
    • Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
    • Keep finished pancakes warm in a low oven (90°C / 200°F) while you finish the batch.

  3. Serve

    • Stack the pancakes and top with a pat of butter, a drizzle of maple syrup, extra berries or chips, or a dusting of powdered sugar.

Tips

  • Secret Ingredient Tip: Add a pinch of cinnamon or a dash of lemon zest to the batter to subtly enhance the flavor.
  • Buttermilk Substitute: No buttermilk? Mix 2 tbsp lemon juice or vinegar with 2 cups milk and let sit for 5–10 minutes.
  • Ultra-Fluffy Hack: Separate the egg whites, beat them to stiff peaks, and fold them into the batter at the end.
  • Freezer Friendly: Cool pancakes completely, then freeze with parchment between them. Reheat in the toaster or microwave.

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