Description
Fluffy Homemade Buttermilk Pancakes are light, airy, and perfect for a comforting breakfast. Made with simple pantry ingredients and cooked on a skillet, these pancakes have a tender crumb and a rich buttery flavor enhanced by buttermilk and vanilla. Serve them warm with maple syrup and your favorite toppings for a classic morning treat.
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 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Additional butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs. Then add the buttermilk, melted butter, and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined, being careful not to over-mix. It’s fine if the batter remains a bit lumpy.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes – First Side: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2-3 minutes.
- Cook Pancakes – Second Side: Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown and fully cooked through.
- Serve Warm: Serve the pancakes immediately while warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Notes
- Do not over-mix the batter to keep the pancakes fluffy; lumps are okay.
- Use a non-stick skillet or griddle for best results and even cooking.
- Adjust heat as needed to avoid burning the pancakes before they are cooked through.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- For a dairy-free version, substitute buttermilk with a mixture of plant milk and vinegar or lemon juice.
