Buttermilk Pancake Recipe
Whip up this buttermilk pancake recipe for the fluffiest, golden pancakes ever! A cozy weekend favorite with simple ingredients and foolproof tips.
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour – The backbone of the recipe. For extra lightness sift it first.
- 2 tablespoons granulated sugar – Just enough sweetness for balance.
- 2 teaspoons baking powder – Adds lift and fluffiness.
- 1 teaspoon baking soda – Reacts with buttermilk for that perfect rise.
- ½ teaspoon salt – Balances sweetness and enhances flavor.
- Wet Ingredients
- 2 cups buttermilk – The star ingredient! Adds tang and tenderness.
- 2 large eggs – Helps bind the batter and adds richness.
- ¼ cup melted butter – For a buttery golden flavor. Let it cool slightly before adding.
- 1 teaspoon pure vanilla extract – Optional but adds cozy aroma and warmth.
- For Cooking
- Butter or neutral oil – For greasing the skillet; butter gives the best flavor.
- Maple syrup fresh fruit, or whipped cream – For serving.
Instructions
- Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
- Mix Wet Ingredients
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy.
- Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Gently stir with a spatula or whisk just until combined. The batter should be slightly lumpy—don’t overmix! Overmixing is the enemy of fluffy pancakes.
- Heat the Skillet
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil. You’ll know it’s ready when a drop of water dances on the surface.
- Pour and Cook
- Using a ¼-cup measuring cup, scoop batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set—about 2 to 3 minutes.
- Flip and Finish
- Carefully flip the pancake and cook another 1 to 2 minutes until golden brown. Adjust heat as needed to prevent burning.
- Keep Warm
- Transfer cooked pancakes to a baking sheet in a 200°F oven to keep warm while you finish the batch.
- Serve and Enjoy
- Stack them high, top with butter and maple syrup, and dig in while warm!
Notes
- Don’t overmix the batter—lumpy is good!
- Let the batter rest for 5–10 minutes for extra fluffiness.
- Use fresh baking powder and baking soda for best rise.
- For dairy-free, use almond milk + vinegar and coconut oil instead of butter.
- Freeze leftovers between parchment layers for quick weekday breakfasts.