Description
These easy fluffy buttermilk pancakes are soft, golden, and perfect for a cozy breakfast. Made with simple pantry ingredients and rich buttermilk, they cook into thick, tender pancakes that taste amazing with butter, maple syrup, or fresh fruit.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter for cooking
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Allow the batter to rest for about 5 minutes.
- Heat a skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan for each pancake.
- Cook until bubbles form on the surface.
- Flip and cook the other side until golden brown.
- Repeat with remaining batter.
- Serve warm with syrup, fruit, or butter.
Notes
Do not overmix the batter or pancakes may become dense. If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes. Pancakes can be stored in the refrigerator for 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg