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The Best Ever Ultimate Fluffy Old-Fashioned Pancakes

Close-up of a tall stack of fluffy pancakes, cut open to show the airy texture, drizzled with syrup.
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Follow this easy, from-scratch recipe to make truly tall, light, and airy pancakes. You will achieve that classic, comforting flavor and perfect height for your weekend brunch stack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/2 cup milk
  • 6 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk the eggs, buttermilk, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and creates flat pancakes.
  4. Gently whisk the 6 tablespoons of melted butter into the batter. Let the batter rest at room temperature for 10 minutes. This resting time helps the leavening agents activate, giving you taller pancakes.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings for a perfect breakfast treat.

Notes

  • For extra fluffy pancakes, separate the egg yolks from the whites. Whisk the yolks into the wet ingredients. Beat the egg whites until soft peaks form, then gently fold them into the finished batter right before cooking.
  • If you do not have buttermilk, mix 1 3/4 cups of regular milk with 1 3/4 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batter.

Nutrition

Find it online: https://rosatasty.com/fluffy-old-fashioned-pancakes-recipe/