The Ultimate Fluffy Old-Fashioned Pancakes: Easy 1-Bowl Recipe with Guaranteed Height
I am happy you are here. You want truly fluffy, tall pancakes from scratch, and I will show you how. This easy, one-bowl recipe uses simple techniques to guarantee light, airy, old-fashioned pancakes every time you cook. Say goodbye to flat breakfast disappointments.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 12 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter, melted, plus more for the griddle
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your first step for guaranteed height.
- Combine wet ingredients: In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until just combined.
- Mix the batter: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until the batter is just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
- Rest the batter: Let the batter rest at room temperature for 10 minutes. This resting time allows the baking powder to activate and helps create those light, airy pockets you want for tall pancakes.
- Heat the griddle: Heat a large nonstick griddle or skillet over medium heat. Lightly grease the surface with butter or a neutral oil. The griddle is ready when a drop of water sizzles immediately.
- Cook the pancakes: Pour 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve immediately: Stack your fluffy, old-fashioned pancakes high and serve warm with maple syrup and butter.
Notes
- For extra thick pancakes, let the batter rest for 15 minutes instead of 10.
- If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Use a 1/4 cup measure for consistent, tall pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
- Cholesterol: 95