The Perfect Buttermilk Pancakes
Fluffy, golden, and irresistibly soft, *The Perfect Buttermilk Pancakes* are everything breakfast dreams are made of. Crafted with pantry staples like all-purpose flour, baking powder, and buttermilk, this recipe delivers a classic yet elevated flavor thanks to a touch of vanilla extract and melted butter. These pancakes get their signature light and airy texture from a clever combination of baking powder, baking soda, and a quick batter rest, ensuring perfectly tender results every time. Ready in just 25 minutes, they’re an easy breakfast option for busy mornings or weekend brunches. Serve these homemade pancakes with maple syrup, fresh fruit, or a dollop of whipped cream for a truly indulgent start to your day. Perfect for families, cozy breakfasts, and special occasions, this versatile recipe will quickly become a favorite in your kitchen!
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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 pieces large eggs
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; lumps are okay.
Let the batter rest for 5 minutes to allow the baking powder and baking soda to activate, creating a fluffy texture.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to slightly spread the batter if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
Transfer cooked pancakes to a plate and repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as syrup, butter, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 42.9 g | 214% | |
| 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.
