Description
A quick and reliable recipe for tender, cloud-like buttermilk pancakes that deliver consistent fluffiness in under 20 minutes, perfect for busy mornings or special weekend brunches.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 ½ cups (360ml) Buttermilk
- 2 large Eggs
- 4 tbsp (57g) Unsalted Butter, melted
- 2 tbsp (25g) Granulated Sugar
- 2 tsp (8g) Baking Powder
- ½ tsp (2g) Baking Soda
- ½ tsp (3g) Salt
- 1 tsp (5ml) Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 30 seconds to aerate and distribute leavening agents.
- In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and creamy. Ensure the butter is warm, not hot.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk gently from the center outward until just moistened. The batter should remain lumpy; do not overmix.
- Let the batter rest for 5 minutes to allow the flour to hydrate and leavening agents to activate.
- Preheat a non-stick griddle or skillet over medium heat. Test readiness by sprinkling water; it should sizzle gently. Lightly grease with oil or butter.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until edges look set and bubbles form and pop on the surface (approx. 2 minutes).
- Flip carefully and cook the second side for another 1-2 minutes until golden brown and springy to the touch.
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm. Serve immediately with maple syrup, butter, and fresh berries.
Notes
Do not overmix the batter; lumps are good and ensure tenderness. Use fresh baking powder for maximum lift. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice per cup, let sit for 5-10 minutes. Keep cooked pancakes warm in a 200°F oven on a wire rack to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
Keywords: buttermilk pancakes, fluffy pancakes, quick breakfast, weekend brunch, homemade pancakes, easy pancake recipe, southern breakfast