Description
Golden brown, light, and airy, these fluffy buttermilk pancakes are the perfect start to your morning. Tender on the inside with a subtle tang from real buttermilk, they make a delicious breakfast topped with butter, maple syrup, fresh fruit, or your favorite add-ins.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
½ teaspoon salt
2 large eggs
4 tablespoons melted butter, cooled
2 cups real buttermilk
1 teaspoon pure vanilla extract
Instructions
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
In another bowl, whisk eggs, melted butter, vanilla, and buttermilk until well combined.
Pour wet ingredients into dry ingredients and stir until just combined. Small lumps are fine.
Let the batter rest for 5–10 minutes.
Heat a griddle or skillet over medium heat. Test readiness by sprinkling water droplets; they should sizzle and dance.
Pour ¼ cup batter for each pancake. Cook until bubbles form and edges set, then flip and cook the other side until golden.
Serve warm with your favorite toppings.
Notes
Store cooked pancakes in the fridge for up to 5 days or freeze for up to 3 months.
Prepare wet and dry ingredients separately the night before for quick morning cooking.
For a heartier version, replace up to half the flour with whole wheat flour.
This batter can also be used to make waffles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle or skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg