Save to Pinterest Light, airy, and golden pancakes with a classic tang from buttermilk—perfect for a comforting breakfast or brunch.
I love waking up to the smell of fresh buttermilk pancakes on a lazy weekend morning. They always bring the family together at the table and create such warm memories.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Wet Ingredients: 2 cups (480 ml) buttermilk, well-shaken, 2 large eggs, ¼ cup (60 g) unsalted butter, melted and slightly cooled, 1 tsp vanilla extract
- For Cooking: Additional butter or neutral oil, for greasing the pan
Instructions
- Step 1:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Step 3:
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined—do not overmix lumps are fine.
- Step 4:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Step 5:
- Pour ¼ cup (60 ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Step 6:
- Flip pancakes and cook for 1 2 minutes more until golden and cooked through.
- Step 7:
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Save to Pinterest These pancakes always bring smiles around our breakfast table and make every weekend feel special.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. Add blueberries or chocolate chips to the batter for a delightful twist.
Required Tools
Large mixing bowls, whisk, spatula, nonstick skillet or griddle, measuring cups and spoons.
Allergen Information
Contains Wheat (gluten), eggs, dairy (milk, butter). Always check ingredient labels for potential allergens if using substitutions.
Save to Pinterest Serve the pancakes fresh and warm for the best taste and texture every time.
Questions & Answers
- → What makes buttermilk important in this pancake mix?
Buttermilk adds a subtle tang and reacts with baking soda to create a tender, fluffy texture.
- → Can I substitute buttermilk if I don't have any?
Yes, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before use.
- → Why is it important not to overmix the batter?
Overmixing develops gluten and results in denser pancakes; gentle folding keeps the texture light and airy.
- → How long should I cook each pancake?
Cook for about 2 minutes until bubbles appear and edges set, then flip and cook another 1–2 minutes until golden.
- → Can I add flavor variations to this batter?
Yes, blueberries, chocolate chips, or vanilla extract are great additions to customize the flavor.
- → What tools do I need for making these pancakes?
A large mixing bowl, whisk, spatula, nonstick skillet or griddle, and measuring cups and spoons are essential.