Fluffy Buttermilk Pancakes
Weekend breakfast vibes any day of the week. These buttermilk pancakes are light, fluffy, and ridiculously easy. Make extra and freeze them for busy mornings.
Servings 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Stir until just combined. Don't overmix - lumps are okay.
- Let batter rest for 5 minutes while you heat your griddle or skillet over medium heat.
- Lightly grease the cooking surface with butter.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown.
- Serve hot with butter and maple syrup.
Notes
Keep finished pancakes warm in a 200°F oven while you cook the rest.
Don't overmix the batter - lumps are good! They make the pancakes fluffy.
These freeze beautifully. Layer with parchment paper and store in a freezer bag for up to 3 months.