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Fluffy buttermilk pancakes stacked on a plate with syrup

Buttermilk Pancakes

Fluffy and delicious, these buttermilk pancakes are a delightful way to start your morning, perfect for brunches or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 2 ¼ cups buttermilk
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (melted and cooled)

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, whisk together the buttermilk, eggs, and vanilla extract.
  3. Gradually drizzle the melted butter into the wet ingredients while whisking. Combine with the dry ingredients until just incorporated; it's okay if there are a few lumps!
Cooking
  1. Preheat a non-stick skillet over medium-low heat and lightly grease it with butter or oil.
  2. Pour about ½ to ⅔ cup of batter onto the skillet for each pancake. Cook until the edges are set and bubbles form on the top, then carefully flip and cook until golden brown, about 2-3 minutes per side.
  3. Repeat with the remaining batter, serving the pancakes warm with your favorite toppings.

Notes

To keep pancakes fresh, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a microwave or toaster oven. Mix dry ingredients in advance for a quicker preparation on the day of serving.