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Buttermilk Pancakes

Fluffy, light, and delicious buttermilk pancakes that are perfect for breakfast or brunch, served with a variety of toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For making the pancake batter.
  • 2 tsp baking powder Leavening agent for fluffy pancakes.
  • 1 tsp baking soda Helps the pancakes rise.
  • 2 tbsp granulated sugar Adds a touch of sweetness.
  • 1/2 tsp kosher salt Enhances flavor.
Wet Ingredients
  • 2 large eggs Adds richness and helps bind the batter.
  • 2 cups whole buttermilk For the signature flavor and texture.
  • 1/4 cup unsalted butter, melted Provides moisture and richness.
  • 1 tsp vanilla extract Adds a pleasant aroma and flavor.

Method
 

Preparation
  1. In a large mixing bowl, whisk the flour, baking powder, baking soda, sugar, and salt together until well combined.
  2. In a separate bowl, beat the eggs before mixing in the buttermilk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the bowl of dry ingredients, mixing gently until just combined. It's okay if the batter is slightly lumpy!
Cooking
  1. Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
  2. For each pancake, pour about 1/4 cup of the batter onto the griddle. Cook until you see bubbles forming on the surface and the edges appear set, about 2-3 minutes.
  3. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Serving
  1. Serve warm, piled high, and topped with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment paper between each pancake for longer storage. Reheat in the toaster or microwave.