Description
Learn how to make the fluffiest buttermilk pancakes with this easy and delicious recipe. Perfect for a cozy weekend breakfast with family and friends!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon pure vanilla extract
For Serving:
- Extra butter or oil for the griddle
- Maple syrup
- Fresh berries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Combine and Rest: Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix. Let the batter rest for 5-10 minutes.
- Cook Pancakes: Preheat a griddle or skillet over medium heat. Grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Serve: Enjoy warm with maple syrup and fresh berries.
Notes
- For extra fluffy pancakes, avoid pressing down with the spatula when flipping.
- If you don’t have buttermilk, make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
