Homemade Buttermilk Pancakes
Fluffy, golden, and irresistibly comforting, these homemade buttermilk pancakes are the breakfast classic you’ve been craving. Made from scratch with pantry staples like all-purpose flour, buttermilk, and a touch of vanilla, this recipe strikes the perfect balance between light and rich. The buttermilk lends a tangy depth of flavor while ensuring each bite is deliciously tender. With just 10 minutes of prep and a few simple steps, you’ll be flipping perfectly golden pancakes in no time. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for a breakfast that feels like a cozy weekend treat any day of the week. Whether it’s for a leisurely brunch or a quick weekday meal, these classic buttermilk pancakes are sure to become a family favorite. Keywords: buttermilk pancakes recipe, homemade pancakes, fluffy pancake recipe, easy breakfast ideas.
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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 pieces Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps in the batter are perfectly fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Using a ladle or measuring cup, pour approximately 1/4 cup of batter onto the skillet for each pancake. Leave space between the pancakes to prevent them from spreading into each other.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1075 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.
