Famous Buttermilk Pancakes
Fluffy, golden, and irresistibly tender, these Famous Buttermilk Pancakes are the ultimate breakfast indulgence. Perfectly balanced with a hint of sweetness and a slightly tangy kick from real buttermilk, this recipe guarantees pancakes that are light yet rich in flavor. The simple batter, made from kitchen staples like all-purpose flour and pure vanilla extract, comes together in just minutes, while the melted butter ensures a beautifully moist texture. Cooked to perfection on a hot griddle, these pancakes develop a golden-brown crust with a soft interior that melts in your mouth. Whether topped with a drizzle of maple syrup, a dollop of whipped cream, or fresh berries, these crowd-pleasers are sure to make any morning special. Quick to prepare and endlessly customizable, they’re a must-try for pancake lovers!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 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 and slightly cooled)
- 1 teaspoon pure vanilla extract
- cooking spray or butter (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; small lumps are okay.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with cooking spray or butter.
Scoop about 1/4 cup of batter onto the griddle for each pancake. Use the back of the measuring cup or a spoon to lightly spread the batter into a circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover them loosely with foil to keep them warm. Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream. Enjoy!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1068 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.
