This easy and delicious homemade fluffy pancake recipe is super reliable. You can easily scale this recipe based on your needs and can freeze the pancakes to store.
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp granulated sugar
- 1 cup buttermilk* see notes for substitution
- 2/3 cup milk
- 2 eggs
- 1/4 cup butter melted
- Additional butter or oil, for pans
- Combine flour, baking powder, baking soda, salt, and sugar in a bowl. Stir to combine. Add in buttermilk, milk, and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. The batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
- Scoop approximately 1/4 cup of batter into a skillet that has been preheated to medium-low to medium heat and lightly brushed with butter or oil. Spread batter in pan. When bubbles start to appear on the surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.