Fluffy Buttermilk Pancakes Recipe
Indulge in a breakfast favorite with these Fluffy Buttermilk Pancakes. Light, airy, and delicious, these pancakes are perfect for a cozy morning at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Stovetop, Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking:
- butter or oil
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Combine and Cook: Pour wet ingredients into dry ingredients; stir gently until just combined. Heat skillet, pour batter, cook until bubbles form and edges set. Flip and cook until golden. Repeat with remaining batter.
- Serve: Serve warm with butter and syrup.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Add blueberries, chocolate chips, or bananas for a fun variation.
- Leftover pancakes can be frozen and reheated in the toaster.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg
