Old Fashion Homemade Buttermilk Pancakes
Fluffy, golden, and irresistibly delicious, these Old Fashion Homemade Buttermilk Pancakes are the ultimate breakfast comfort food! Made from a simple yet flavorful combination of pantry staples like all-purpose flour and creamy buttermilk, these pancakes are delightfully tender with just the right hint of sweetness. A touch of vanilla extract and melted butter elevate the flavor, while the buttermilk ensures a light and airy texture that practically melts in your mouth. With just 10 minutes of prep time and a quick cook on a hot griddle, this classic pancake recipe is perfect for lazy weekend mornings or special family breakfasts. Serve them warm with a drizzle of maple syrup, a pat of butter, or a sprinkling of fresh fruit for a timeless breakfast favorite that’s sure to impress! Keywords: buttermilk pancakes, homemade pancakes, fluffy pancakes, classic breakfast recipe.
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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
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral cooking oil or additional 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 separate medium mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Create a well in the center of the dry ingredients, and pour the wet mixture into the bowl. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; some small lumps are okay and will disappear during cooking.
Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with a thin layer of cooking oil or butter.
Using a 1/4-cup measuring cup, pour batter onto the heated surface for each pancake. Leave sufficient space between pancakes as the batter may spread slightly.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip gently with a spatula, and cook for an additional 1-2 minutes until the other side is golden brown.
Remove the pancakes from the griddle and place them on a plate. Keep them warm by covering loosely with aluminum foil while cooking the remaining batter.
Serve warm with your favorite toppings such as butter, syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 12.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 256 mg | 5% | |
*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.
