Description
Enjoy a delightful breakfast with these ultra-fluffy buttermilk pancakes. Easy to make and incredibly delicious, these pancakes are a perfect way to start your day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Butter or oil for the skillet.
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 buttermilk, eggs, melted butter, and vanilla extract until combined.
- Combine Wet and Dry Mixtures: Pour wet ingredients into the dry ingredients and gently mix until just combined. Some lumps are okay.
- Rest the Batter: Let the batter rest for 5–10 minutes to thicken and rise.
- Cook Pancakes: Heat a skillet, grease with butter or oil, scoop batter onto skillet, cook for 2–3 minutes until bubbles form, flip, and cook for another 1–2 minutes until golden brown.
- Serve: Serve warm with maple syrup, butter, or toppings of your choice.
Notes
- Don’t overmix the batter—lumps are key to fluffiness.
- For extra height, cover the pan loosely with a lid while cooking.
- These pancakes freeze well—cool completely, then store in a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
