Fluffy Buttermilk Pancakes
Light, airy, and golden, these classic buttermilk pancakes are perfect for breakfast or brunch. Tender on the inside with a slight crisp on the edges, they’re easily stacked and ideal for drizzling with maple syrup, fresh fruit, or a pat of butter.
Print Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- Butter or oil for greasing the pan
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make the Batter:
- Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix.
- Preheat Pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes:
- Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve:
- Serve warm, stacked, and topped with maple syrup, fresh fruit, or additional butter.
Servings: 10 pancakes