This recipe for thick, fluffy pancakes has been my go-to morning treat for years. I first perfected it on a slow Saturday when I wanted something that felt indulgent but came together quickly from pantry staples. The result was tall, pillowy rounds with a tender crumb and a slightly tangy finish from buttermilk that became a family favorite. The texture is light but substantial—each bite gives a gentle spring and a golden edge that soaks up butter and syrup without falling apart.

I discovered how small changes—like the ratio of baking powder to baking soda and the temperature of the griddle—made a huge difference. After a few tests and the occasional pancake that browned too fast, I settled on a method that reliably produces stacks that impress guests yet are simple enough for weekday breakfasts. These are perfect for lazy brunches, holiday mornings, or when you want a comforting start to the day. Everyone asks for seconds, and the kitchen smells like warm vanilla and butter for hours.

Ingredients

• All-purpose flour (2 cups): Use a well-known brand like King Arthur or Gold Medal for consistent results. Spoon and level the cup to avoid packing — too much flour makes dense pancakes.
• Baking powder (2 teaspoons): Provides immediate lift. Make sure it’s fresh — a quick test is to drop a small amount in hot water; it should bubble vigorously.
• Baking soda (1 teaspoon): Reacts with buttermilk to give extra lift and a tender crumb; it also balances acidity so the flavor remains bright.
• Salt (1/2 teaspoon): Enhances sweetness and rounds the flavor. Fine sea salt or table salt both work; measure carefully.
• Buttermilk (2 cups): The acidic liquid that yields tender, slightly tangy pancakes. If you don’t have cultured buttermilk, combine 2 cups milk with 2 tablespoons lemon juice and rest 5 minutes.
• Eggs (2): Room temperature eggs incorporate air and help structure. Large eggs are standard for this proportion.
• Melted unsalted butter (2 Tablespoons): Adds richness and helps with browning; unsalted lets you control salt better.
• Granulated sugar (2 Tablespoons): A small amount sweetens and encourages browning without making them cakey.
• Vanilla extract (1 teaspoon): Adds warm aroma and depth—pure vanilla is worth it if you have it on hand.
• Butter for cooking (2 Tablespoons or more): Clarified or unsalted butter for the griddle gives the best flavor and crisp edges; add more as needed between batches.

Instructions

Combine dry ingredients: In a large bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly distributed. This ensures lift is uniform and prevents pockets of baking powder or soda that can taste metallic. Mix wet ingredients: In a separate bowl whisk 2 cups buttermilk, 2 eggs, 2 Tablespoons melted unsalted butter, 2 Tablespoons granulated sugar and 1 teaspoon vanilla extract until smooth. Use room-temperature eggs for better emulsification and fluffiness. Combine wet and dry: Pour the dry mixture into the wet and stir with a whisk until just combined; batter should be a little lumpy. Overmixing develops gluten and leads to tough pancakes. Let the batter rest 5 minutes to allow leavening to activate. Preheat skillet or griddle: Heat a skillet or griddle to medium, about 250–300°F. Test readiness by sprinkling a few drops of water—if they dance, the surface is ready. Keep the temperature steady to brown evenly without burning. Cook pancakes: Coat the surface with 2 Tablespoons butter. Pour 1/3 cup portions of batter onto the griddle. Wait until small bubbles form on top and edges look set with a light golden color, about 2–3 minutes, then flip and cook the second side 1–2 minutes until golden and cooked through. Finish and serve: Continue with remaining batter, adding more butter as needed. Stack and serve immediately with butter, real maple syrup, fresh fruit or your favorite toppings.

Storage Tips

Store cooled pancakes in an airtight container in the refrigerator for up to three days. For longer storage, place pancakes in a single layer separated by parchment paper in a freezer-safe bag or container; they freeze well for up to three months. To reheat, toast frozen pancakes directly from frozen for two cycles in a toaster or warm in a 300°F oven on a baking sheet for 8–12 minutes. Avoid reheating in the microwave if you want to preserve the edge crispness—microwaves soften texture and can make them chewy.

Ingredient Substitutions

For dairy-free pancakes, substitute the buttermilk with 2 cups plant milk mixed with 2 tablespoons lemon juice and use melted coconut oil or dairy-free spread instead of butter. For gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour that contains xanthan gum; expect a slightly different crumb and check doneness as some blends brown faster. To reduce sugar, cut granulated sugar to 1 tablespoon—taste will be less sweet but still golden. Egg-free versions can use a commercially available egg replacer or a flax “egg” (2 tablespoons ground flaxseed + 6 tablespoons water), though texture will be a bit denser.

Serving Suggestions

Serve stacks with a pat of butter and warm pure maple syrup for a classic presentation. For fruit-forward breakfasts, top with macerated berries (mix berries with a teaspoon sugar and let sit 10 minutes) or sautéed apples with cinnamon. Savory options include a smear of ricotta and a squeeze of lemon with smoked salmon. Garnish with chopped nuts, powdered sugar, lemon zest, or a dollop of yogurt for contrast. These are also charming on a brunch spread alongside scrambled eggs and crisp bacon.

Seasonal Adaptations

In spring and summer, fold in grated lemon zest and fresh blueberries for bright, seasonal pancakes. During fall, stir in 1/2 teaspoon each of cinnamon and nutmeg and top with spiced apple compote. For winter holidays, swap vanilla for 1/2 teaspoon almond extract and serve with spiced pear preserves. Small adjustments in toppings and mix-ins let you keep the same reliable base while reflecting seasonal produce and flavors.

Meal Prep Tips

Make a double batch and freeze in stacks of four separated by parchment for quick weekday breakfasts. Label bags with the date and reheat directly from frozen in a toaster or oven. Pre-measure dry ingredients into a jar for an instant mix: combine flour, baking powder, baking soda, salt and sugar and store sealed; when ready, add wet ingredients, whisk, and cook. This saves active time to under 10 minutes when you want pancakes fast.

Success Stories

Readers have told me these pancakes rescued a rushed birthday breakfast when guests arrived early; by keeping cooked stacks warm in a 200°F oven, everyone enjoyed piping-hot pancakes at once. Another reader swapped buttermilk for oat milk+lemon and loved the dairy-free result. A neighbor used this method to teach her kids basic mixing and griddle skills—she reported proud little chefs and a kitchen filled with laughter. I cherish moments when a recipe becomes part of family ritual, and these pancakes often create that warmth.

Enjoy making these your own—experiment with mix-ins, syrups, and accompaniments, and you’ll have a reliable formula for tall, tender pancakes any morning of the year.