Our Favorite Buttermilk Pancakes
Fluffy, golden, and irresistibly tender, *Our Favorite Buttermilk Pancakes* are the ultimate breakfast comfort food. This easy-to-follow recipe combines pantry staples like all-purpose flour and baking powder with rich buttermilk and a hint of vanilla, creating pancakes that are light yet flavorful. The melted butter in the batter ensures an indulgent texture, while the buttermilk adds the perfect tang. In just 25 minutes, you can whip up a stack of these homemade pancakes that rival diner classics, whether you serve them plain or topped with maple syrup, fresh fruit, or whipped cream. Perfect for lazy weekends or special mornings, this recipe is your go-to for pancake perfection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 units Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 as needed Butter or cooking spray (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 bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix as it can make the pancakes tough.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Using a 1/4 cup measuring cup, pour batter onto the hot skillet to form each pancake. Leave enough space between pancakes for flipping.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 665 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1078 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.
