Description
These Fluffy Buttermilk Pancakes are a classic American breakfast favorite, perfect for a weekend brunch or a cozy morning. Made with simple ingredients, they are light, tender, and full of flavor, delivering a perfectly golden crust with a soft, airy inside. Enjoy them warm topped with maple syrup, fresh fruit, or your favorite toppings for a delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Additional butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract vigorously until the mixture is smooth and homogeneous.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes light and fluffy.
- Rest Batter: Let the batter sit for 5 to 10 minutes. This resting period helps hydrate the flour and activates the baking powder and soda for better rise during cooking.
- Preheat Cooking Surface: While the batter rests, heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
- Flip and Finish: Flip the pancakes carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
- Serve: Repeat with remaining batter, greasing the skillet as needed. Serve the pancakes warm with maple syrup, fresh fruit, or toppings of your choice.
Notes
- For extra fluffy pancakes, allow the batter to rest before cooking to improve texture.
- If buttermilk is unavailable, substitute with 2 cups of whole milk combined with 2 tablespoons of lemon juice or vinegar as a homemade buttermilk alternative.
- Add fresh blueberries, chocolate chips, or sliced bananas directly into the batter before cooking for tasty variations.
- Use a nonstick skillet or griddle for best results and to avoid sticking.
- Adjust heat as needed to prevent burning while ensuring the inside cooks fully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 4g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
