Ingredients
2 cups (240g) all-purpose flour
2 tablespoons (25g) sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons (56g) butter, melted
2 cups (480ml) buttermilk
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted butter, and buttermilk until smooth. Make sure the butter is not too hot before adding it to the eggs.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are perfectly fine and will ensure fluffy pancakes.
Let the batter rest for 5–10 minutes. This allows the leavening agents to activate and the flour to fully hydrate.
Preheat a lightly oiled griddle or large frying pan over medium heat. Test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
Pour ¼ cup of batter onto the hot griddle for each pancake, leaving enough space for spreading.
Cook for 2–3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface and the edges setting before flipping.
Flip the pancakes gently and cook for another 1–2 minutes on the second side until golden
Serve immediately with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
Do not overmix the batter; lumps are okay.
Letting the batter rest is crucial for maximum fluffiness.
If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 2 cups of regular milk and let it sit for 5-10 minutes.
Store leftover pancakes in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
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