Buttermilk Pancakes
Master the art of fluffy buttermilk pancakes with this easy and reliable recipe, perfect for cozy mornings or brunch gatherings.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder Use fresh for best results.
- ½ tsp Baking soda Use fresh for best results.
- 2 tbsp Sugar
- ½ tsp Salt
Wet Ingredients
- 2 cups Buttermilk, room temp Mix with milk and lemon juice if no buttermilk.
- 2 large Eggs, room temp
- ¼ cup Melted unsalted butter
- 1 tsp Vanilla extract, optional
For Cooking
- As needed Butter/oil for skillet
Instructions
Preparation
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla (if using).
- Pour the wet mixture into the dry. Stir gently until just combined—don’t worry about a few lumps.
- Let the batter sit for 5–10 minutes to improve texture.
Cooking
- Heat a greased non-stick skillet or griddle over medium heat.
- Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form and edges are set (2–3 minutes), then flip and cook for 1–2 minutes more.
Serving
- Top pancakes with butter, syrup, fruit, or any favorite toppings.
Notes
Use fresh baking powder and baking soda for best results. Don't overmix the batter, and let it rest for optimal fluffiness.