Description
These light and fluffy buttermilk pancakes are soft, airy, and perfect for a comforting breakfast. The buttermilk gives them a gentle tang and a beautiful texture while the simple batter comes together quickly. Serve them warm with maple syrup, fresh fruit, or butter for a delicious homemade morning treat.
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 or oil for cooking
Instructions
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Let the batter rest for 5 minutes to help create fluffy pancakes.
- Heat a skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/4 cup batter for each pancake.
- Cook until bubbles form on the surface, then flip.
- Cook the other side until golden brown and serve warm.
Notes
Do not overmix the batter because that can make pancakes dense instead of fluffy. Letting the batter rest for a few minutes helps improve texture. You can add blueberries, chocolate chips, or banana slices for variation. Leftover pancakes store well in the refrigerator for up to three days or can be frozen for two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg