Description
Classic buttermilk pancakes that are fluffy, thick, and perfectly sweetened. These pancakes are made with simple pantry ingredients and cooked on a griddle or skillet to a golden brown. Ideal for a comforting breakfast or brunch when topped with your favorite syrups, fruits, or whipped cream.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) granulated sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2 cups (480ml) buttermilk
- 1 teaspoon pure vanilla extract
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled (plus more for greasing)
Instructions
- Melt Butter: Melt the 6 tablespoons (85g) of butter either in the microwave or on the stovetop. Allow it to cool slightly to avoid cooking the eggs in the batter.
- Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
- Combine Wet Ingredients: In another large bowl, whisk together the eggs, buttermilk, and vanilla extract. Then whisk in the cooled melted butter until evenly incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no pockets of dry flour at the bottom, but do not overmix; a few lumps are fine. Set the batter aside while heating the pan.
- Heat Griddle or Skillet: Preheat a griddle or large skillet over medium heat. Grease generously with butter or nonstick spray to prevent sticking.
- Cook Pancakes: Pour a heaping 1/4 cup of batter onto the hot griddle for each pancake. Cook until the edges look set and bubbles form on the surface for about 2 minutes. Flip carefully and cook the other side for an additional 1 to 2 minutes until golden and cooked through.
- Keep Warm: If cooking multiple batches, keep the cooked pancakes warm in a preheated 200°F (93°C) oven until all have been cooked.
- Serve: Serve immediately with your choice of toppings such as maple syrup, fresh berries, whipped cream, or fruit sauces.
- Storage: Store any leftover pancakes covered in the refrigerator for up to 5 days.
Notes
- These pancakes are fluffy and thick with just the right amount of sweetness, serving as a perfect base for toppings like maple syrup, whipped cream, strawberry or blueberry sauce, lemon curd, or fresh berries.
- For best results, do not overmix the batter to avoid tough pancakes.
- Use a griddle or large nonstick skillet to ensure even cooking and golden color.
- You can keep pancakes warm in a low oven while preparing the rest.
- Butter can be substituted with non-dairy alternatives to suit dietary needs, but it may slightly alter texture and flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
