Buttermilk Pancakes Recipe
These fluffy buttermilk pancakes are light, tender, and slightly tangy, making them a breakfast classic. The batter comes together quickly with pantry staples, creating golden-brown pancakes with crisp edges and a soft, airy interior. Perfect with butter and maple syrup, they’re a comforting and delicious way to start the day.
Equipment
- Mixing bowls (large and medium)
- Pancake spatula
- Whisk
- Wooden spoon
- Non-stick skillet
Ingredients
- 2 tsp baking powder
- 4 tbsp unsalted butter
- 2 cups all-purpose flour
- ½ cups baking soda
- 3 tbsp sugar
- ½ tsp salt
- 2 large eggs lightly beaten
- 2¼ cups buttermilk
- 1 tsp vanilla extract
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix buttermilk, eggs, and vanilla extract.
- Slowly add melted butter to the wet ingredients while whisking.
- Pour wet ingredients into dry ingredients and gently mix until just combined.
- Preheat a non-stick skillet over medium-low heat and lightly grease it.
- Scoop ½-⅔ cup of batter into the heated skillet and let it cook until bubbles form and edges set.
- Flip the pancake and cook until golden brown on the other side.
- Repeat with remaining batter, greasing the pan as needed, and serve warm with butter and syrup.
Notes
- Stir the batter gently; a few lumps are fine. Overmixing makes pancakes dense.
- Kepp butter at room temperature to help the butter mix smoothly and prevents excessive curdling.