Fluffy Buttermilk Pancake Base Recipe
Start your mornings right with this Fluffy Buttermilk Pancake Base Recipe, the ultimate homemade pancake experience that’s irresistibly light and airy. Perfectly balanced with the tangy richness of creamy buttermilk and a touch of vanilla, these pancakes deliver a tender texture with a golden, buttery crust. Ready in just 30 minutes, this easy pancake recipe uses pantry staples like all-purpose flour, baking powder, and sugar, making it a go-to for breakfast or brunch. The batter is effortlessly prepared in one bowl for minimal cleanup, with just enough lumps to ensure the fluffiest results. Cook these pancakes to perfection on a griddle or skillet, and serve them warm with a drizzle of maple syrup, fresh fruit, or your favorite toppings. Whether it's a weekend indulgence or a special occasion, this versatile recipe will become your new breakfast classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 as needed Oil or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy; avoid overmixing to ensure fluffy pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of oil or butter.
Using a 1/4 cup measuring cup, pour batter onto the skillet to form individual pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the pancakes to a plate and cover them with a clean kitchen towel or foil to keep them warm while you cook the remaining batter.
Serve the pancakes warm with your choice of syrup, fresh fruit, whipped cream, or other favorite toppings.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 660 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1072 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.
