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All-American Buttermilk Pancakes Recipe

American · Breakfast · 25 min total

Fluffy, golden pancakes with a tangy buttermilk flavor, perfect for a classic American breakfast.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 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 griddle

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter should be lumpy.
4. Heat a griddle or non-stick pan over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown on the other side, about 1-2 minutes more.
7. Repeat with remaining batter. Serve immediately with butter and maple syrup.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Keep cooked pancakes warm in a 200°F oven while cooking the rest.
• Leftover pancakes can be frozen and reheated in a toaster.

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