Description

These buttermilk pancakes are incredibly fluffy, light, and tender — perfect for a comforting breakfast or brunch. Quick to make and a crowd-pleaser every time.

Ingredients

Units Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for cooking

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Let the batter rest for 5-10 minutes while heating a non-stick skillet or griddle over medium heat.
Lightly grease the skillet with butter or oil. Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with butter, syrup, or your favorite toppings.

Notes

For extra fluffiness, do not overmix the batter.
Letting the batter rest helps the pancakes rise better.
You can substitute 2 cups of milk plus 2 tablespoons of lemon juice for buttermilk if needed.

Nutrition

Serving Size: 2 pancakes
Calories: 280
Sugar: 6g
Sodium: 420mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 7g
Cholesterol: 70mg