The Best Fluffiest Buttermilk Pancakes on the Planet!

READY IN: 10mins
Recipe by Kittencal@recipezazz

And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)

Top Review by Joshua B.

I need to share this... my wife developed an allergy to eggs over the course of one of her pregnancies and as such has not eaten a pancake in years (that she liked). Well I came across an egg substitute and used it with this recipe... y'all... these were phenomenal. They were so fluffy and airy... PERFECT. I cooked mine in a cast iron pan with melted butter. to die for. My wife just sank in a food-gasm. I only put in 2tbsp sugar because I had no sour cream... I also forgot the vanilla... and they were still wonderful... I added a pinch extra of baking powder and let the batter sit for about 5 to 7 minutes... these truly were AMAZING pancakes. My kids were like DAD! These are the pancakes we've ever had! so Kudos to you! These were great!

Ingredients Nutrition

Directions

  1. In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
  2. In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
  3. Let the mixture sit for 5 minutes at room temperature.
  4. After 5 minutes whisk or mix again.
  5. Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

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