Description
These soft fluffy buttermilk pancakes are light, tender, and golden with a delicious buttery flavor. Perfect for cozy breakfasts or weekend brunch, this easy pancake recipe uses simple ingredients like buttermilk, eggs, and butter to create incredibly airy pancakes. Serve them stacked high with maple syrup, fresh berries, or a pat of melting butter for the ultimate comforting breakfast everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 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 the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until the batter just comes together. Do not overmix.
- Let the batter rest for 5–10 minutes to activate the leavening.
- Heat a nonstick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface and edges look set.
- Flip the pancake and cook the other side until golden brown.
- Serve warm with butter, maple syrup, or fresh fruit.
Notes
For extra fluffy pancakes, avoid overmixing the batter. Small lumps are perfectly fine. Letting the batter rest helps create air bubbles that make the pancakes light. You can add blueberries, chocolate chips, or sliced bananas to the batter. Store leftover pancakes in the refrigerator for up to 3 days or freeze them for up to 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: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg