🥞 How to Make Fluffy Buttermilk Pancakes (in 20 Minutes)
Looking at a stack of chocolate chip pancakes through a red coffee mug
🥞 How to Make Fluffy Buttermilk Pancakes in 20 Minutes
Makes 4 servings (8 pancakes)
Prep Time: 10 min
Cook Time: 10 min
Estimated Calories: ~260 kcal per serving (2 pancakes)
Ingredients
Dry Mix
- 1 cup all-purpose flour (120 g)
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Mix
- 1 cup buttermilk (240 ml)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For Cooking & Serving
- Butter or neutral oil, for greasing
- Maple syrup, for serving
- Fresh fruit or berries (optional)
Steps
- Whisk dry – In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Blend wet – In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
- Fold batter – Pour wet into dry and fold just until combined (tiny lumps are fine; don’t overmix).
- Heat pan – Warm a nonstick skillet or griddle over medium; lightly grease with butter or oil.
- Pour & cook – Drop ¼ cup batter per pancake. Cook 2–3 min until bubbles form; flip and cook ~2 min until golden.
- Plate & serve – Stack pancakes, add a pat of butter, drizzle maple syrup, and garnish with fruit.
Plating
- Stack 2–3 pancakes neatly in the center of the plate.
- Add a small pat of butter on top.
- Drizzle maple so it cascades down the sides; finish with berries.
TwoFoodies Tips
- Let the batter rest 5 minutes for extra fluff.
- Keep cooked pancakes warm in a 90°C (200°F) oven while finishing batches.
- Fold in chocolate chips or blueberries right before cooking.
MyFitnessPal Portions
- 1 pancake (no toppings): ~130 kcal | 3 g protein | 5 g fat | 18 g carbs
- 2 pancakes (1 serving): ~260 kcal | 6 g protein | 10 g fat | 36 g carbs
- Full recipe (8 pancakes): ~1040 kcal | 24 g protein | 40 g fat | 144 g carbs
TwoFoodies Portions
- Duygu: ~3 pancakes → ≈390 kcal | 9 g protein | 15 g fat | 54 g carbs
- Pat: ~5 pancakes → ≈650 kcal | 15 g protein | 25 g fat | 90 g carbs
