The Best No Kidding Buttermilk Pancakes
Fluffy, golden, and irresistibly tender, *The Best No Kidding Buttermilk Pancakes* are a breakfast classic perfected! Made with a handful of pantry staples like all-purpose flour, buttermilk, and a splash of vanilla, these pancakes are elevated by a brief resting period that ensures a light, airy texture. The mix of baking powder and baking soda creates just the right rise, while melted butter lends richness to every bite. Ready in under 30 minutes, these savory-sweet pancakes are easy enough for a weekday treat yet special enough for leisurely weekend mornings. Pair them with a drizzle of maple syrup, fresh fruit, or whipped cream for the ultimate comfort breakfast that's no joke!
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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 (melted and cooled)
- 1 teaspoon Vanilla extract
- Nonstick cooking spray or butter (for the griddle)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. A few lumps in the batter are perfectly fine—do not overmix, or the pancakes may turn out tough.
Let the batter rest for 5 minutes to allow the baking powder and baking soda to activate, ensuring fluffy pancakes.
Preheat a nonstick griddle or large skillet over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Once the griddle is hot, pour 1/4 cup of batter onto the surface for each pancake. Spread out slightly with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm in a low oven if necessary. Repeat the process with the remaining batter, greasing the griddle as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 238.7 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 | 663 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.
