Description

Fluffy buttermilk pancakes are the perfect breakfast treat, light and airy on the inside with a slight crispness on the outside. Simple to make and delicious, they’re perfect for any occasion.

Ingredients

2 cups (250 g) all-purpose flour

3 tablespoons (38 g) granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs, room temperature

2 to 2 ¼ cups buttermilk, room temperature

3 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be thick and slightly lumpy. Avoid over-mixing to prevent dense pancakes.
Let the batter rest for 30 minutes. This allows the buttermilk to thicken and gives the pancakes their signature fluffiness.
Heat a pancake griddle or large skillet over medium heat. Add a tablespoon of butter to grease the pan.
Once the pan is hot and the butter is melted, scoop about 1/3 cup of batter onto the griddle for each pancake.
Cook the pancakes until the edges are set and bubbles appear on the surface, about 3–4 minutes. Flip and cook for another 2–3 minutes until golden brown.
Serve the pancakes warm with maple syrup, fresh berries, or your favorite toppings.

Notes

Mix-ins: Add ½ to ¾ cup of your favorite mix-ins like fresh berries, nuts, or chocolate chips.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon vinegar with 1 cup of whole milk and let it sit for a few minutes before using.
Make-Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 3–4 hours for the best fluffiness.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 5g
Sodium: 190mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg