Description
Enjoy these classic buttermilk pancakes that are perfectly fluffy and tender. Made with simple pantry ingredients, these pancakes are easy to whip up for a delicious breakfast or brunch. The tangy buttermilk pairs beautifully with a hint of vanilla, offering comforting flavors that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For Cooking
- Additional butter or oil for greasing the pan
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Blend wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently mix with a spatula or whisk until just combined. It’s okay if the batter has a few small lumps, as this contributes to a tender pancake texture. Avoid overmixing to prevent dense pancakes.
- Heat skillet: Preheat a lightly greased skillet or griddle over medium heat. Use butter or oil to grease the surface to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles begin to form on the surface and the edges look set, approximately 2 to 3 minutes.
- Flip and cook: Carefully flip the pancakes and cook the second side for another 1 to 2 minutes, until golden brown and cooked through.
- Serve warm: Repeat with remaining batter, greasing the skillet as needed. Serve pancakes warm with butter and syrup or your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Letting the batter rest for about 5 minutes before cooking helps improve fluffiness.
- If you don’t have buttermilk, substitute 2 cups milk mixed with 2 tablespoons lemon juice or vinegar, let it sit for 5 minutes to curdle.
- Use a non-stick skillet or well-greased pan to prevent sticking.
- Adjust heat as needed to avoid burning the pancakes before they are cooked through.
