Description
Learn how to make classic Buttermilk Pancakes that are light, fluffy, and delicious. Perfect for a cozy breakfast or brunch!
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 melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- Combine Mixtures: Pour wet ingredients into dry ingredients, stir gently until just combined.
- Cook Pancakes: Heat a greased skillet, pour ¼ cup batter for each pancake, cook until bubbles form, flip and cook until golden brown.
- Serve: Enjoy warm with desired toppings.
Notes
- For extra fluffiness, let batter rest for 5–10 minutes before cooking.
- Substitute buttermilk with 2 cups milk + 2 tbsp lemon juice or vinegar; let sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
