Best Homemade Pancake Recipe (Buttermilk Pancakes Mix from Scratch)
Shaziya
There’s something magical about flipping a stack of golden, fluffy pancakes straight from the griddle. With just 35 minutes from start to finish, you’ll savor pancakes with a tender crumb and crisp edges that are worth every second.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Dry Ingredients
- 2 cups all purpose flour 10oz/280g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 2 Whole Eggs
- 2 cups buttermilk 16 fl oz/ ½ litre
- 4 tablespoons flavorless oil 2oz/60g
- 1 teaspoon vanilla extract optional
Mix together the dry ingredients in a large bowl.
Place into a sealable bag and store for up to 2 months.
To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. Lumps are ok, resist the urge to mix more.
Put a heavy bottom frying pan or griddle on medium heat-low heat.
Spoon one big spoon of the batter per pancake.
Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars.
Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup.
Keyword buttermilk pancakes, easy pancake recipe, fluffy pancakes, homemade pancake recipe, pancake mix from scratch