Description
These Fluffy Buttermilk Pancakes are a classic breakfast favorite made with simple ingredients to create light, airy, and tender pancakes. Perfectly golden on the outside and soft on the inside, they are easy to prepare and can be enjoyed with a variety of toppings such as maple syrup, fresh fruit, or yogurt.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose or plain flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk (plus up to 1/4 cup extra if needed)
- 1/3 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Create a well in the center for the wet ingredients.
- Add Wet Ingredients: Pour the buttermilk, melted butter, vanilla extract, and eggs into the well. Use a wire whisk to first whisk the wet components together before gently folding them into the dry mixture. Mix until the batter is smooth but a few lumps are acceptable.
- Adjust Batter Consistency: If the batter appears too thick, gradually fold in extra buttermilk a couple of tablespoons at a time until the batter reaches a pourable consistency.
- Rest Batter: Let the batter rest for 10 minutes while you heat your cooking surface. This allows the ingredients to fully hydrate and helps yield fluffier pancakes.
- Heat Pan or Griddle: Warm a nonstick pan or griddle over low-medium heat and lightly grease it with butter to prevent sticking.
- Cook Pancakes: Pour 1/3 cup of batter onto the hot pan, gently spreading it into a round shape. Cook until the underside is golden and bubbles form on the surface, then flip carefully and cook the other side until golden brown.
- Serve: Repeat the cooking process with the remaining batter. Serve the pancakes warm topped with honey, maple syrup, fresh fruit, ice cream, yogurt, or enjoy them plain.
Notes
- Do not overmix the batter to avoid tough pancakes; a few lumps are fine.
- You can substitute the all-purpose flour with plain flour if preferred.
- Resting the batter is important for best texture but can be skipped in a hurry.
- If you don’t have buttermilk, use regular milk with a tablespoon of lemon juice or vinegar as a substitute.
- Keep cooked pancakes warm in a low oven while finishing the batch.
