These super fluffy American pancakes are incredibly light, perfect for a cozy, indulgent breakfast. Thick and airy, their soft, spongy texture makes them simply irresistible any time of day.
Drizzled with maple syrup or honey, they become melt-in-your-mouth tender, almost like a sponge cake! The secret ingredient? Buttermilk (fermented milk), which gives them their light, delicate texture and a subtle tang that sets them apart from classic pancake recipes.
I’ve been making fluffy pancakes for years and was happy with my go-to recipe, until I tried this version with buttermilk. I haven’t looked back since. The result is incredibly soft, pillowy pancakes every time.
It’s a very easy recipe to whip up, whether you’re using a simple whisk or a Thermomix blender. I’ll share both methods below.
Table of Contents
Video recipe
Ingredients:
For 10 pancakes
NB: You can print out the recipe card at the end of the article.
- 2 eggs
- 2 teaspoons baking powder (14 g / 0.5 oz total)
- 65 g granulated sugar (2.3 oz)
- 375 ml buttermilk (12.7 f oz )
- 250 g all-purpose flour (8.8 oz)
- 1 teaspoon vanilla extract
- 55 g unsalted butter (1.9 oz)
- A pinch of salt
- Desired amount of blueberries (optional)
How to prepare fluffy pancakes
Sift the flour with the baking powder, then add the salt and sugar. Stir to combine.
Melt the butter and let it cool slightly.
In a separate bowl, whisk together the fermented milk, eggs, and vanilla extract.
Make a well in the center of the dry ingredients, then pour in the liquid mixture along with the melted butter.
Gently mix with a spoon or spatula, do not whisk. The batter doesn’t need to be completely smooth; it should remain thick with a few lumps.
Heat a frying pan over medium heat, then lightly grease it with a little butter using a brush.
Pour a small ladleful of batter into the center of the pan. You can also use an ice cream scoop for more precise portions.
The batter will spread slightly. Gently smooth the surface with the back of the spoon, keeping a nice round shape.
Flip the pancake as soon as small bubbles form on the surface and the edges begin to dry (about 1 to 2 minutes), as shown in the photo below. You can also refer to the video. Be careful ! Pancakes cook very quickly, so don’t wait for the top to dry completely before flipping.
Let the other side brown for another 1 to 2 minutes, then remove the pancake with a silicone spatula and place it on a plate.
Continue cooking the remaining batter the same way, adding a small knob of butter to the pan before each new batch.
For blueberry pancakes, simply add a few fresh or frozen blueberries directly to the batter just before cooking.
Serve your pancakes hot, generously drizzled with maple syrup and topped with a knob of butter… and enjoy every bite!
Preparing pancakes in the Thermomix
Place the butter in the Thermomix bowl and melt it for 1 minute at 100°C (212°F), speed 1.
Add all the remaining ingredients to the bowl and mix for 15 seconds at speed 4.
Scrape down the sides of the bowl with a spatula, then mix again for a few seconds just until the batter is combined. Do not overmix. The batter should remain thick with a few small lumps.
Cook the pancakes as described above.
Tips for making fluffy American pancakes?
It’s very important not to mix the batter vigorously. For once, don’t try to smooth it out. It should remain intentionally lumpy.
With this recipe, you don’t need to worry about lumps. If you’re used to making muffins, it’s the same principle: mix the dry ingredients in one bowl, the wet ones in another, then gently combine the two without whisking.
The key is to mix the batter gently so it stays thick and doesn’t become too runny. That way, when you pour a ladle of batter into the pan, it won’t spread too much. You’ll get thick, ultra-fluffy pancakes. For a more uniform shape, you can also use a small pan matching the desired size.
For even, golden pancakes, preheat your pan over medium heat and lightly grease it with butter or a bit of vegetable oil. Once the batter is in, cook until bubbles appear on the surface, then flip. Cook the other side until golden brown.
Use buttermilk, like in the U.S. It’s a type of fermented milk also known as laban or leben in Maghreb and Middle Eastern countries. It’s easy to find in most supermarkets.
In France, you can substitute it with lait Ribot if buttermilk or leben isn’t available.
And if you can’t find any of those, simply mix plain yogurt with a tablespoon of white vinegar or lemon juice, and let it sit for about 10 minutes before using.
Suggestions for other breakfast recipes
Best Fluffy American pancakes
INGREDIENTS
- 2 eggs
- 2 teaspoons baking powder 14 g / 0.5 oz total
- 65 g granulated sugar
- 375 ml buttermilk
- 250 g all-purpose flour
- 1 teaspoon vanilla extract
- 55 g unsalted butter
- A pinch of salt
- Desired amount of blueberries optional
PREPARATION
- Sift the flour with the baking powder, then add the salt and sugar. Stir to combine.
- Melt the butter and let it cool slightly.
- In a separate bowl, whisk together the fermented milk, eggs, and vanilla extract.
- Make a well in the center of the dry ingredients, then pour in the liquid mixture along with the melted butter.
- Gently mix with a spoon or spatula, do not whisk. The batter doesn't need to be completely smooth; it should remain thick with a few lumps.
- Heat a frying pan over medium heat, then lightly grease it with a little butter using a brush.
- Pour a small ladleful of batter into the center of the pan. You can also use an ice cream scoop for more precise portions.
- The batter will spread slightly. Gently smooth the surface with the back of the spoon, keeping a nice round shape.
- Flip the pancake as soon as small bubbles form on the surface and the edges begin to dry (about 1 to 2 minutes), as shown in the photo below. You can also refer to the video. Be careful ! Pancakes cook very quickly, so don’t wait for the top to dry completely before flipping.
- Let the other side brown for another 1 to 2 minutes, then remove the pancake with a silicone spatula and place it on a plate.
- Continue cooking the remaining batter the same way, adding a small knob of butter to the pan before each new batch.
- For blueberry pancakes, simply add a few fresh or frozen blueberries directly to the batter just before cooking.
- Serve your pancakes hot, generously drizzled with maple syrup and topped with a knob of butter... and enjoy every bite!
Preparing pancakes in the Thermomix
- Place the butter in the Thermomix bowl and melt it for 1 minute at 100°C (212°F), speed 1.
- Add all the remaining ingredients to the bowl and mix for 15 seconds at speed 4.
- Scrape down the sides of the bowl with a spatula, then mix again for a few seconds just until the batter is combined. Do not overmix. The batter should remain thick with a few small lumps.Cook the pancakes as described above.
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