Description
These fluffy buttermilk pancakes are the perfect weekend brunch staple. Made with simple pantry ingredients and a secret to avoiding overmixing, they rise high, stay tender, and taste like cloud-like comfort food.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (6g) salt
- 2 cups (480ml) buttermilk
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted and cooled
- 1 teaspoon (5ml) vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Ensure the butter is cooled so it doesn’t scramble the eggs.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir until just combined. The batter should be lumpy; do not overmix.
- Let the batter rest for 10 minutes while you heat your skillet. This allows the flour to hydrate and the gluten to relax.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water drops; they should dance and evaporate quickly.
- Lightly grease the skillet with butter or oil, wiping away excess with a paper towel. Pour ¼ cup of batter for each pancake.
- Cook for 2-3 minutes until edges look set and bubbles form on the surface and pop. Flip gently and cook for another 1-2 minutes until golden brown.
- Serve immediately with butter, maple syrup, or desired toppings.
Notes
Do not overmix the batter; lumps are good and ensure fluffiness. Let the batter rest for 10 minutes before cooking. If you don’t have buttermilk, substitute with milk plus 2 tablespoons of lemon juice or vinegar per cup. Keep finished pancakes warm in a 200°F oven on a wire rack to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6
- Sodium: 600
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: buttermilk pancakes, fluffy pancakes, weekend brunch, easy breakfast, homemade pancakes, southern pancakes