Classic Fluffy Buttermilk Pancakes
Classic Fluffy Buttermilk Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving
- maple syrup, as needed
- fresh berries, as needed
- powdered sugar, for dusting, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the buttermilk, large eggs, and vanilla extract until smooth.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Add the melted unsalted butter. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes.
⏱️ 3 min
- 4
Heat a lightly greased griddle or large non-stick skillet over medium heat. The ideal temperature is around 350°F. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
⏱️ 3 min•🌡️ 350
- 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancakes. Flip carefully with a spatula and cook the other side until golden.
⏱️ 10 min•🌡️ 350
- 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fluffy Buttermilk Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving
- maple syrup, as needed
- fresh berries, as needed
- powdered sugar, for dusting, as needed
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the buttermilk, large eggs, and vanilla extract until smooth.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Add the melted unsalted butter. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this will result in tough pancakes.
⏱️ 3 min - 4
Heat a lightly greased griddle or large non-stick skillet over medium heat. The ideal temperature is around 350°F. You can test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.
⏱️ 3 min•🌡️ 350 - 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and bubbles begin to form on the surface of the pancakes. Flip carefully with a spatula and cook the other side until golden.
⏱️ 10 min•🌡️ 350 - 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, fresh berries, and a dusting of powdered sugar, if desired.
⏱️ 5 min