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Classic Buttermilk Pancakes
Ingredients
Pancakes
2 cups (250 g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup (60 g) melted unsalted butter
1 teaspoon vanilla extract
For Serving
Butter
Maple syrup
Breakfast sausage or bacon (optional)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are perfectly fine.
Let the batter rest for 5–10 minutes.
Heat a lightly buttered griddle or nonstick skillet over medium heat.
Pour about ¼ cup of batter for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip and cook for another 1–2 minutes, until golden brown.
Repeat with the remaining batter.
Prep Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 12 pancakes (4 servings)
Serving Suggestions
Serve warm with:
Butter and maple syrup
Crispy bacon or breakfast sausage
Fresh berries or sliced bananas
Whipped cream (optional)
These pancakes are light, fluffy, buttery, and perfect for breakfast—or even breakfast for dinner! 🥞🍁
