Fluffy Buttermilk Pancakes
Tall, tender pancakes with golden edges — the perfect Sunday breakfast.
Instructions
Follow the steps in order. Tap each one to mark it complete.
- 1
Whisk dry ingredients in a bowl.
- 2
Whisk buttermilk, eggs, and butter in another bowl.
- 3
Combine wet and dry — leave lumps.
- 4
Cook 1/4 cup batter per pancake on a hot griddle until bubbles form, then flip.
Chef's tips
- •Do not overmix — lumps make fluffier pancakes.
Nutrition
Per serving — estimates only.
FAQ
+Can I make this ahead?
Yes — most of our recipes hold well in the fridge for 2–3 days. Reheat gently.
+Can I swap ingredients?
Absolutely. Stick to similar textures and moisture levels for the closest result.
+Is this freezer friendly?
Most cooked dishes freeze well for up to 2 months. Cool completely before sealing.
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