Description
These buttermilk pancakes are incredibly soft, light, and fluffy, everything you want in a comforting breakfast. Their warm, airy texture and golden finish make each bite extra satisfying, especially when topped with a melting pat of butter.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar to aerate the mixture and avoid lumps.
- In another bowl, lightly whisk the eggs with the buttermilk and vanilla, just enough to blend without incorporating too much air.
- Pour the wet mixture over the dry ingredients and whisk gently until combined. A slightly lumpy batter is ideal.
- This rest activates the leavening agents and thickens the batter for taller, fluffier pancakes.
- Warm a nonstick skillet or griddle over medium-high heat, then lightly brush with oil or butter.
- Use ⅓ to ½ cup of batter per pancake.
- When bubbles form and pop on the surface and the edges look slightly matte, flip and cook until golden.
- Enjoy immediately with butter, syrup, fruit, or your favorite toppings.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Cuisine: American cuisine
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal