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Stack of fluffy buttermilk pancakes topped with a pat of butter
Oumnia

Fluffy Buttermilk Pancakes

Thick, fluffy buttermilk pancakes made with both buttermilk and yogurt for a batter that holds its rise. One bowl, one whisk, no whipped egg whites.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 20 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar
  • 3.5 tbsp butter melted and slightly cooled 50 g
  • 1/2 cup plain yogurt 100 g
  • 2 cups buttermilk 450 g
  • 3 cups all-purpose flour
  • 1 tbsp baking powder 14 g

Method
 

  1. In a large bowl, whisk together the eggs, salt, vanilla, sugar, yogurt and buttermilk until completely smooth.
  2. Pour in the melted butter and whisk until fully combined.
  3. Gradually add the flour and baking powder. Whisk just until the batter is smooth - do not overmix.
  4. Let the batter rest for 10 to 15 minutes at room temperature.
  5. Heat a non-stick pan over medium-low heat. Pour a small ladle of batter for each pancake.
  6. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip once. Do not press down.
  7. Cook the second side for another 1 to 2 minutes until golden brown.
  8. Stack and serve with a pat of butter and a drizzle of syrup.

Notes

Do not overmix the batter. A few small lumps are fine and will cook out.
Resting the batter for 10 to 15 minutes gives visibly taller pancakes.
Medium-low heat is essential. High heat browns the outside before the inside has time to rise.
Wipe the pan clean between batches so the butter does not burn and blotch the next pancake.