Description

This recipe guides you to make fluffy, café-style pancakes from scratch with a perfect light and airy texture. Using simple pantry ingredients like all-purpose flour, buttermilk, and eggs, these pancakes are tender, flavorful, and ideal for any breakfast or brunch occasion. The recipe includes expert tips for the fluffiest pancakes, optional add-ins like chocolate chips or blueberries, and suggestions for delicious variations. It’s easy, quick, and customizable to suit your taste preferences.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 3/4 cups buttermilk
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract

Optional Add-ins:

1 teaspoon cinnamon
1/2 cup chocolate chips or blueberries

Instructions

Prepare the Batter: In a large bowl, whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Gradually pour the wet mixture into the dry ingredients and gently stir using a spatula. Avoid overmixing; a few lumps are fine to ensure soft, fluffy pancakes. Let the batter rest for 10 minutes to allow the gluten to relax and produce airier pancakes.
Cook the Pancakes: Heat a non-stick pan over medium-low heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter per pancake onto the pan. Cook for about 2-3 minutes until bubbles form on the surface and the edges appear dry. Flip gently and cook for another 1-2 minutes until the pancakes are golden brown and cooked through.
Serve & Enjoy: Stack the pancakes on a plate and drizzle with maple syrup or your favorite topping. Optionally, add fresh fruits, whipped cream, or a dusting of powdered sugar. Serve warm for the best taste and texture experience.

Notes

Use fresh baking powder to ensure proper rise.
Avoid overmixing the batter to prevent dense pancakes.
Resting the batter for 10 minutes enhances fluffiness.
Cook pancakes on medium-low heat to avoid burning.
Flip pancakes only once to maintain fluffiness.
Substitute buttermilk with 1 3/4 cups milk plus 1 tablespoon vinegar or lemon juice if needed.
For gluten-free pancakes, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Store cooked pancakes in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months with parchment paper between layers.
Reheat pancakes in the microwave for 20-30 seconds or toast for crisp edges.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (about 100g)
Calories: 220 kcal
Sugar: 5g
Sodium: 350mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg

Keywords: fluffy pancakes, buttermilk pancakes, homemade pancakes, breakfast recipe, easy pancakes, café style pancakes, soft pancakes