Classic Buttermilk Pancakes and Waffles Recipe

American · Breakfast · 25 min total

A versatile batter that makes fluffy pancakes or crispy waffles, perfect for a weekend 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

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.
3. Pour wet ingredients into dry ingredients and stir until just combined; batter will be slightly lumpy.
4. For pancakes: Heat a griddle or nonstick pan over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges look dry, about 2-3 minutes. Flip and cook until golden, about 1-2 minutes more.
5. For waffles: Preheat waffle iron. Pour batter onto hot iron (amount per manufacturer's instructions). Cook until golden and crisp, about 4-5 minutes.
6. Serve immediately with butter, maple syrup, and toppings of choice.

Tips

• For extra fluffy pancakes, let batter rest for 5 minutes before cooking.
• Leftover batter can be stored in the fridge for up to 2 days; stir gently before using.
• To freeze, cool pancakes/waffles completely, then layer with parchment paper in a freezer bag.

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