Description
These fluffiest buttermilk pancakes are light, airy, and incredibly soft, perfect for a comforting breakfast or brunch.
Ingredients
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- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil, for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. 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 and cooked through.
- Serve warm with your favorite toppings such as butter, syrup, or fruit.
Notes
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- Do not press the pancakes down while cooking, as this will deflate them.
- You can substitute 2 cups of milk with 2 tbsp of lemon juice or vinegar if buttermilk is not available.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg