Buttermilk Pancakes
These buttermilk pancakes are light, fluffy, and delicious! Made with minimal ingredients and so good with warmed maple syrup. Perfectly golden brown outside with a soft and fluffy center. You can’t beat this easy breakfast recipe!
Servings 5 servings (10 pancakes)
Calories 341kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons butter melted
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- Combine the buttermilk, eggs, and vanilla in a large measuring cup. Whisk with a fork to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until the batter is just combined.
- Add the melted butter and gently stir into the batter until incorporated.
- Let the batter sit for 5 to 10 minutes.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/2 cup of the batter into the center of the skillet.
- Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up. Flip and cook an additional 2-3 minutes or until golden brown.
- Serve with syrup, jam, or fresh fruit.
Video
Notes
Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
Nutrition
Serving: 2pancakes | Calories: 341kcal | Carbohydrates: 51g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 657mg | Fiber: 1g | Sugar: 12g