Description
Fluffy and tender buttermilk pancakes made from scratch, perfect for a hearty breakfast or brunch.
Ingredients
- 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 unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Let the batter rest for a few minutes before cooking for even better texture.
- Use real buttermilk for the best flavor and rise.
- Leftovers can be stored in the fridge or freezer and reheated later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
