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Fluffy Buttermilk Pancakes Recipe Easy Homemade Breakfast with Crispy Edges

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These fluffy buttermilk pancakes feature a perfect balance of soft insides and crispy edges, making them an easy and comforting homemade breakfast option.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups (300 ml) buttermilk (full-fat recommended)
  • 2 large eggs, room temperature
  • 4 tablespoons (55 grams) unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
  2. Combine wet ingredients: In a separate bowl, beat eggs until frothy. Add buttermilk, melted butter, and vanilla extract; stir gently until mixed.
  3. Make the batter: Pour wet ingredients into dry ingredients and stir gently with a whisk or spatula. Do not overmix; some lumps are okay. Batter should be thick but pourable. Add a splash of buttermilk if too thick.
  4. Rest the batter: Let the batter sit at room temperature for about 10 minutes to activate leavening agents and relax gluten.
  5. Heat the skillet: Place skillet over medium heat and brush lightly with melted butter. Pan should be hot but not smoking (water droplets should sizzle immediately).
  6. Cook the pancakes: Using a ¼ cup measuring cup, pour batter onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden brown with crispy edges. Adjust heat as needed.
  7. Keep warm: Transfer cooked pancakes to a warm plate and tent loosely with foil while finishing the rest.

Notes

Do not overmix the batter to avoid tough pancakes; lumps are okay. Let the batter rest for 10 minutes before cooking. Use medium heat and brush skillet with melted butter for crispy edges. Flip pancakes only once. Keep cooked pancakes warm in a low oven (200°F) to prevent sogginess. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, substitute buttermilk with almond or oat milk plus lemon juice and use coconut oil instead of butter.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, homemade breakfast, crispy edges, easy pancakes, quick breakfast

Find it online: https://chrisfeasts.com/fluffy-buttermilk-pancakes-recipe-easy-homemade-breakfast-with-crispy-edges/