Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pancakes
Cuisine: American
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

American · Breakfast · 25 min total

Buttermilk Pancakes recipe videos

Light, fluffy, and tangy buttermilk pancakes that are a classic breakfast favorite. This recipe yields perfectly golden pancakes with a tender crumb.

10
min prep

15
min cook

4
servings

350
kcal/serving

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

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
Serve warm 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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