Recipe Homemade Buttermilk Pancakes
Fluffy, golden, and irresistibly tender, these homemade buttermilk pancakes are a breakfast classic that will elevate your mornings! Made from scratch with pantry staples like all-purpose flour, sugar, and baking powder, and enriched with creamy buttermilk and a hint of vanilla, each pancake boasts a perfect balance of lightness and flavor. The simple batter comes together in just 10 minutes, making this an easy yet indulgent recipe for busy mornings or leisurely weekends. Cooked to perfection on a skillet until golden brown, these pancakes deliver a delicately crisp exterior with a soft, airy center. Serve them with your favorite toppings—think warm maple syrup, fresh berries, or a dusting of powdered sugar—for a breakfast everyone will adore. Whether for a cozy family brunch or a quick weekday treat, this recipe for homemade buttermilk pancakes guarantees delicious results every time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Nonstick cooking spray or additional butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a medium mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients. Gently whisk the mixture until just combined. It’s okay if the batter has a few small lumps; avoid overmixing as it can make the pancakes dense.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Using a ladle or measuring cup, pour about 1/4 cup of batter for each pancake onto the skillet. Spread gently into a circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate. Repeat the process with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with your favorite toppings such as syrup, fresh fruit, powdered sugar, or additional butter.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 64.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 653 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1024 mg | 22% | |
*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.
