Description
These fluffy buttermilk pancakes are tender, light, and perfect for a delicious breakfast or brunch. Made with simple ingredients like all-purpose flour, buttermilk, and eggs, they deliver a classic, slightly tangy flavor and an irresistible texture. Ready in just 25 minutes, they’re easy to prepare and can be served with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose or plain flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk, plus up to 1/4 cup extra if needed
- 1/3 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the buttermilk, melted butter, vanilla extract, and eggs.
- Mix Batter: Use a wire whisk to first whisk the wet ingredients together, then gradually fold the wet mixture into the dry ingredients. Stir gently until smooth, allowing for a few lumps.
- Adjust Consistency: If the batter is too thick, gradually fold in extra buttermilk a couple tablespoons at a time until the desired pourable consistency is achieved.
- Rest Batter: Set the batter aside for 10 minutes to allow it to rest and the ingredients to meld while you heat your pan or griddle.
- Heat Pan and Cook: Heat a nonstick pan or griddle over low to medium heat and lightly grease it with butter. Pour about 1/3 cup of batter per pancake, gently spreading each into a round shape.
- Flip and Finish Cooking: Cook until the underside is golden brown and bubbles form on the surface, then flip with a spatula and cook the other side until golden brown. Repeat with remaining batter.
- Serve: Serve pancakes warm with your choice of honey, maple syrup, fresh fruit, ice cream, yogurt, or enjoy them plain.
Notes
- Resting the batter helps improve texture but don’t overmix to avoid tough pancakes.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added and let sit for 5 minutes.
- Use a nonstick pan or well-seasoned griddle for best results and easy flipping.
- Keep cooked pancakes warm in a low oven if preparing for a crowd.
- Adding a pinch of cinnamon or nutmeg to the batter can add subtle warmth and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
