Description
Fluffy and golden, these classic buttermilk pancakes are a breakfast favorite. Perfect for any occasion, they are easy to make and delicious.
Ingredients
- 2 cups all-purpose flour (sifted)
- 2 tbsp granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 0.5 tsp salt
- 2 cups buttermilk (room temperature)
- 2 large eggs (lightly beaten)
- 0.25 cup unsalted butter (melted)
- 1 tsp vanilla extract
- Maple syrup (to taste)
- Butter (for topping)
- Fresh fruits (such as strawberries, bananas, or blueberries)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with butter, maple syrup, and fresh fruits.
Notes
When combining wet and dry ingredients, stir just until the batter comes together to keep pancakes fluffy. Use room-temperature buttermilk for a lighter texture. Preheat the skillet for best cooking results.