Description

Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges! With some tips and tricks, you can make amazing pancakes perfect for weekends!

Ingredients

2 cups all purpose or plain flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk plus up to 1/4 cup extra if needed

1/3 cup unsalted butter, melted

2 teaspoons pure vanilla extract

2 large eggs

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Instructions

Combine flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add buttermilk, melted butter, vanilla, and eggs.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix until smooth (a few lumps are okay).
If the batter is too thick, fold in extra milk, a couple of tablespoons at a time, to reach the desired consistency.
Set the batter aside for 10 minutes to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and lightly grease with butter. Pour 1/3 cup of batter onto the pan, spreading gently into a round shape.
When the underside is golden and bubbles appear on the surface, flip with a spatula and cook until golden on the other side. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream, yogurt, or enjoy plain!

Notes

Resting the batter helps it achieve better texture.
If the batter is too thick, adjust with additional milk as needed.
Lightly greasing the pan ensures your pancakes get crisp edges without sticking.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 5g
Sodium: 170mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 30mg