Soft Centers, Crispy Edges, and Breakfast Done Right
These Fluffy Buttermilk Pancakes by Naajma Shanel are everything you want in a classic breakfast—light, airy, buttery, and perfectly golden. Thanks to the buttermilk and resting time, you get that soft, fluffy interior, while cooking in butter gives those irresistible crispy edges.
Simple ingredients, easy steps, and results that taste like a weekend treat every time.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- 1 tbsp vanilla bean paste (or extract)
- 4 tbsp (1/4 cup) unsalted butter (melted)
For Cooking:
- Butter (for skillet)
Step-by-Step Instructions
1. Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, and vanilla.
3. Combine
- Pour wet ingredients into dry and gently mix until almost combined (do not overmix).
4. Add Butter & Rest
- Stir in melted butter.
- Let batter rest for 5–10 minutes.
5. Cook Pancakes
- Heat skillet over medium, add butter, and scoop about 1/4 cup batter per pancake.
- Cook until bubbles form, then flip.
6. Finish & Serve
- Cook until golden brown and serve warm with butter and syrup.
Pro Tips and Suggestions
- Don’t overmix—lumps are okay
- Let batter rest for fluffier pancakes
- Cook on medium heat to avoid burning
- Use butter for crispy edges
- Flip only once for best texture
About the Creator
This recipe is by Naajma Shanel, the creator behind @cooking_with_dimples. She shares comforting, approachable recipes that make classic dishes easy and delicious.
Naajma Shanel | @cooking_with_dimples