Description
Enjoy a classic breakfast with these fluffy buttermilk pancakes that are light, airy, and packed with rich flavor. Perfectly golden and tender, they make an ideal start to your day or a delightful brunch option.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose or plain flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk, plus up to 1/4 cup extra if needed
- 1/3 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Add wet ingredients: Make a well in the center of the dry ingredients and pour in the buttermilk, melted butter, vanilla extract, and eggs.
- Mix batter: Whisk the wet ingredients together first using a wire whisk before slowly folding them into the dry ingredients. Stir until the batter is smooth but a few lumps are okay to avoid overmixing, which can make pancakes tough.
- Adjust consistency: If the batter is too thick, gently fold in additional buttermilk by a couple of tablespoons at a time until the desired pourable consistency is reached.
- Rest batter: Let the batter sit for 10 minutes to allow the gluten to relax and leavening agents to activate while you preheat your cooking surface.
- Heat pan or griddle: Warm a nonstick pan or griddle over low to medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook pancakes: Pour about 1/3 cup of batter onto the pan, shaping it gently into rounds. Cook until the underside is golden brown and bubbles form on the surface, then carefully flip with a spatula and cook the other side until golden.
- Repeat and serve: Continue with the remaining batter, greasing the pan as needed. Serve your pancakes warm topped with honey, maple syrup, fresh fruit, yogurt, or ice cream as desired.
Notes
- Do not overmix the batter; a few lumps are normal and help keep pancakes tender.
- Resting the batter improves texture and makes pancakes fluffier.
- Use low to medium heat to avoid burning the pancakes while ensuring they cook through.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a quick fix.
- For extra fluffy pancakes, separate eggs, beat the whites to soft peaks, and fold them in gently.
