Description
These fluffy buttermilk pancakes are the perfect homemade breakfast treat, light and airy with a tender crumb. Made with simple ingredients including buttermilk and vanilla, they cook up golden on a griddle and serve perfectly with butter and syrup or your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes fluffy.
- Rest Batter: Let the batter rest for 5 to 10 minutes to allow the leavening agents to activate and produce fluffier pancakes.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
- Flip and Finish Cooking: Flip each pancake and cook the other side for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Repeat with remaining batter, greasing the skillet as needed. Serve warm topped with butter, syrup, or your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for up to 10 minutes before cooking.
- You can make homemade buttermilk by adding 2 tablespoons of lemon juice or vinegar to 2 cups of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter to avoid dense pancakes.
- Adjust the heat of the skillet as needed to prevent burning while ensuring pancakes cook through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg
