FLUFFY HOMEMADE PANCAKES
Introduction
These pancakes are thick, soft, airy, and golden—just like the ones in the image. They rise beautifully because of the perfect balance of buttermilk, eggs, and leavening. This recipe creates pancakes with a tender inside and a crisp, perfectly browned exterior.
Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs, room temperature
4 tablespoons melted butter
2 teaspoons vanilla extract
Extra butter or oil for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Batter should be thick and slightly lumpy.
- Heat a griddle or pan over medium heat. Lightly grease with butter or oil.
- Scoop about 1/3 cup batter for each pancake.
- Cook until bubbles appear on the surface and the edges look set. Flip gently and cook until golden brown.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with syrup, butter, or toppings of your choice.
Methods
Use buttermilk for thickness and rise. Mix the batter minimally to keep pancakes fluffy. Cook over medium heat to allow even browning and prevent burning. Flip only once to maintain height.
History
Pancakes have existed for thousands of years, with versions found in nearly every culture. American-style fluffy pancakes became popular in the 19th century with the introduction of chemical leaveners like baking powder.
Benefits
Provides a hearty breakfast with carbohydrates for energy, protein from the eggs, and calcium from the buttermilk. Can be customized with fruits or whole grains for added nutrients.
Formation
The batter forms a thick consistency due to the reaction between buttermilk and baking soda. This reaction creates air bubbles that expand during cooking, giving the pancakes height and fluffiness.
Nutrition (per large pancake, approximate)
Calories 210
Fat 7 g
Carbohydrates 30 g
Protein 6 g
Sugar 6 g
Conclusion
These pancakes are ideal for breakfast gatherings, weekend treats, or anytime you want soft, thick, diner-style pancakes. Easy to prepare and endlessly customizable.
Lovers
Ideal for pancake lovers who enjoy a thick, soft bite with rich flavor. Perfect for families, kids, and anyone craving warm, comforting breakfast food.
If you want, I can also give you variations like chocolate chip, blueberry, banana, cinnamon swirl, or protein pancakes.