Classic Buttermilk Pancakes: Fluffy, Golden, and Irresistible
Soft, fluffy buttermilk pancakes with a light, buttery texture and a hint of vanilla. A breakfast staple perfect with maple syrup and fresh fruit!
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-stick Skillet or Griddle
- Spatula
- Ladle or Measuring Cup
Ingredients
For the Pancakes
- 2 cups all-purpose flour sifted
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 0.5 tsp salt
- 2 cups buttermilk room temperature
- 2 large eggs lightly beaten
- 0.25 cup unsalted butter melted
- 1 tsp vanilla extract
For Serving (Optional)
- maple syrup to taste
- butter for topping
- fresh fruits such as strawberries, bananas, or blueberries
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with butter, maple syrup, and fresh fruits.
Video
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you don’t have buttermilk, substitute with 2 cups of milk mixed with 2 tablespoons of lemon juice or vinegar.
