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fluffy buttermilk pancakes

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  3. Pour wet ingredients into dry ingredients. Stir until just combined. Don't overmix - lumps are okay.
  4. Let batter rest for 5 minutes while you heat your griddle or skillet over medium heat.
  5. Lightly grease the cooking surface with butter.
  6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
  7. Flip and cook another 1-2 minutes until golden brown.
  8. 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.