The Best Buttermilk Pancakes I Have Ever Had
Fluffy, golden, and irresistibly tender, "The Best Buttermilk Pancakes I Have Ever Had" are a breakfast lover's dream come true. This simple yet flavorful recipe combines pantry staples like all-purpose flour, baking powder, and a touch of vanilla extract with rich buttermilk to create a perfectly light and airy texture. The secret? Letting the batter rest briefly to ensure each bite is as soft and pillowy as possible. Cooked to golden perfection on a lightly greased skillet, these pancakes are a delicious canvas for your favorite toppings—whether it’s a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of fresh berries. With just 10 minutes of prep time, these pancakes promise to elevate your weekend brunches or weekday breakfasts into a memorable experience. Perfect for families, brunch gatherings, or any time you're craving a comforting homemade breakfast!
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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 kosher salt
- 2 cups buttermilk
- 2 units large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil or additional butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk together until just combined. The batter should be slightly lumpy but with no visible streaks of dry flour. Avoid overmixing.
Let the batter rest for 5 minutes to allow the baking soda and buttermilk to work their magic, creating a light and fluffy texture.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or melted butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Allow enough space between them so they don’t spread and merge.
Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip carefully with a spatula and cook for an additional 2 minutes, or until golden brown on both sides.
Transfer cooked pancakes to a warm plate or baking sheet. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a pat of butter.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3113 mg | 135% | |
| 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.
