Fluffy Buttermilk Pancakes 3.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

May 16, 2018

With only a handful of ingredients, you can have fast, fluffy pancakes any day of the week.

The original recipe called for pancakes made using 1/8 cup of batter, which makes for cute and tiny pancakes. You can also make them bigger by using a scant 1/4 cup of batter per pancake. Rather than a skillet, the pancakes can be cooked on an electric griddle set to 350 degrees.

Serve with warmed maple syrup and/or butter.

Click here to see step-by-step photos for this recipe.

Make Ahead: The batter keeps, covered and refrigerated, for up to 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings; makes fifteen 2 1/2- to 3-inch pancakes or ten 3 1/2- to 4-inch pancakes

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk, shaken well
  • 1/2 teaspoon vanilla extract (optional)
  • Vegetable oil, for brushing the skillet


Preheat the oven to 200 degrees.

Whisk together the flour, baking soda, salt, egg, buttermilk and the vanilla extract, if using, in a mixing bowl, until mostly smooth (a few lumps are okay).

Heat a large nonstick skillet or a griddle over medium heat. Once its surface is hot enough to make drops of water scatter over its surface, use a silicone brush or wad of paper towel to coat the pan lightly with oil.

Working in batches, use a 1/4-cup measuring cup filled halfway for small pancakes or almost the full 1/4 cup for larger pancakes. Pour the portions and cook for 1 to 2 minutes per side, turning the pancakes over once bubbles begin to form along the bottom edges. If the pancakes are browning too quickly, reduce the heat to medium-low. You may also need to add more oil if the skillet looks dry and the pancakes are getting too dark.

As they are done, transfer the pancakes to a baking sheet or heatproof platter; cover loosely with aluminum foil and keep warm in the oven while you cook the remaining batches. Serve warm.

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Recipe Source

Adapted from "Gourmet Today: More Than 1,000 All-New Recipes for the Contemporary Kitchen," edited by Ruth Reichl (Rux Martin/Houghton Mifflin Harcourt, 2009).

Tested by Becky Krystal.

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