Description
These Best Buttermilk Pancakes are fluffy, tender, and perfectly golden, made with simple ingredients like buttermilk, eggs, and vanilla. They come together easily on the stovetop for a classic breakfast treat that’s deliciously satisfying and perfect for weekends or any morning craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 ¼ cups buttermilk (530ml)
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted and cooled, 57g)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract to blend thoroughly.
- Add Melted Butter: Slowly drizzle the melted and cooled butter into the wet ingredients while whisking continuously. The mixture may appear curdled if the ingredients are cold, but continue whisking until combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir using a wooden spoon until just combined. Some flour streaks remaining in the batter are acceptable to avoid overmixing, which can make pancakes tough.
- Prepare Skillet: Spray a non-stick skillet with cooking spray or lightly brush it with canola oil. Place the skillet over medium-low heat and allow it to preheat for about 5 minutes. This also allows your batter to rest, improving texture.
- Cook Pancakes: Once the skillet is hot (you can feel the heat radiating by hovering your hand above it), pour about ½ to ⅔ cup of batter onto the skillet for each pancake.
- Flip Pancakes: Cook until the edges look set and bubbles form and burst on the surface. Carefully flip the pancake with a spatula and cook for several more minutes until it’s golden brown on the other side.
- Repeat Cooking: Continue with remaining batter, spraying or brushing the skillet between batches to prevent sticking.
- Serve: Serve the pancakes warm, topped with salted butter and maple syrup for a classic breakfast delight.
Notes
- Don’t overmix the batter to maintain fluffy pancakes.
- Use room temperature eggs to help keep the batter smooth when adding melted butter.
- Let the batter rest for a few minutes while you preheat the skillet to improve pancake texture.
- Adjust heat as needed to avoid burning pancakes; medium-low heat works best for even cooking.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Measure batter with about ½ to ⅔ cup per pancake for consistent size.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: buttermilk pancakes, easy pancakes, fluffy pancakes, breakfast recipes, homemade pancakes
