Description
Fluffy, classic buttermilk pancakes perfect for a comforting breakfast.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—batter should be slightly lumpy.
- Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- For each pancake, pour about ¼ cup of batter onto the griddle and cook until bubbles form on top and edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 more minutes.
- Transfer to a plate and keep warm while cooking remaining pancakes.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- Do not overmix the batter—overmixing makes pancakes dense.
- Let batter rest for 5 minutes before cooking to help with fluffiness.
- If batter is too thick, thin with a splash of milk or water.
- To keep finished pancakes warm, place them on a baking sheet in a 200 °F (95 °C) oven.