Better Than Copycat Buttermilk Pancakes
Fluffy, golden, and irresistibly tender, these *Better Than Copycat Buttermilk Pancakes* are your ultimate breakfast upgrade! Made with simple pantry staples and a generous splash of creamy buttermilk, these pancakes achieve that classic diner-style perfection with a hint of vanilla and buttery richness. Unlike traditional recipes, this one strikes the perfect balance between crisp edges and a melt-in-your-mouth texture by allowing the batter to rest for a few minutes, enhancing fluffiness. Quick to prepare in just 30 minutes and ideal for weekend brunch or busy mornings, these pancakes pair beautifully with maple syrup, fresh fruit, or a dollop of whipped cream. Whether you’re serving family or friends, this crowd-pleasing recipe ensures a stack of pancake bliss every time – better than any restaurant!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon neutral cooking oil (e.g., vegetable or canola)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium mixing bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; some lumps are normal and will ensure fluffy pancakes.
Let the batter rest for 5 minutes at room temperature to allow the ingredients to meld and the baking powder to activate.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with 1 tablespoon of neutral cooking oil.
Using a 1/4-cup measuring cup, scoop the pancake batter onto the hot skillet, spacing pancakes at least 2 inches apart. Gently spread the batter if needed to form an even round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully using a spatula and cook the other side for another 2-3 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.4 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 650 mg | 50% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
