Killer Pancakes
Fluffy, golden, and utterly irresistible, these Killer Pancakes are your ultimate breakfast indulgence! Made from a perfect blend of buttermilk, melted butter, and a hint of vanilla, this recipe delivers soft, airy pancakes with just the right balance of sweetness. The batter comes together in minutes using pantry staples like all-purpose flour, baking powder, and sugar, making it ideal for lazy weekend mornings or weekday treats. Cooked to perfection on a sizzling griddle, these pancakes develop a lightly crisp exterior with a melt-in-your-mouth center that’s perfect for soaking up maple syrup or your favorite toppings. Whether topped with fresh berries, whipped cream, or a pat of butter, these pancakes will win over your family and friends with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 Large eggs
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Vanilla extract
- 1 Cooking spray or butter for greasing
- 1 Maple syrup or desired toppings
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 medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well-incorporated.
Gradually pour the wet ingredients into the dry ingredients, gently folding the mixture with a spatula until just combined. Be careful not to overmix; lumps are okay.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or butter.
Using a 1/4-cup measuring cup, pour the pancake batter onto the heated skillet, spacing each pancake about 2-3 inches apart.
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, or until golden brown on both sides.
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, butter, or your favorite toppings such as fresh berries or whipped cream. Enjoy!
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 676 mg | 52% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1126 mg | 24% | |
*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.
