Buttermilk Pancakes
Classic fluffy buttermilk pancakes with a tender crumb and golden exterior. Perfect for breakfast or brunch, topped with your favorite syrup and butter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 10g
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
- 3
Pour wet ingredients into dry ingredients and stir until just combined; lumps are okay. Do not overmix.
- 4
Preheat a griddle or large skillet over medium heat and lightly butter it.
- 5
Pour 0.25 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- 6
Flip and cook the other side until golden brown, about 1-2 minutes. Transfer to a warm plate.
- 7
Repeat with remaining batter. Serve warm with butter and syrup.
Tools you’ll need
- large mixing bowl
- medium mixing bowl
- whisk
- griddle or 12-inch skillet
- butter knife
- measuring cups and spoons
- spatula
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