Description
Soft, fluffy buttermilk pancakes with a golden-brown crust, served with fresh fruit, syrup, or a dollop of cream for the perfect homemade breakfast. These classic pancakes are easy to make and perfect for weekend mornings!
Ingredients
Units
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- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 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 cooking)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with syrup, fruit, or yogurt.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- If the batter is too thick, add a little more buttermilk.
- Keep cooked pancakes warm in a 200°F (90°C) oven while making the rest.
