Description
Fluffy, tender, and golden, these homemade buttermilk pancakes are perfect for family breakfasts or lazy Sunday mornings. Easy to make, comforting, and full of love, this recipe brings warmth to your kitchen.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 1/4 cup (60g) unsalted butter, melted, plus extra for cooking
- 1 teaspoon pure vanilla extract
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Gently fold wet ingredients into dry until just combined.
- Rest batter for 5–10 minutes.
- Heat skillet over medium heat, lightly grease with butter.
- Pour 1/4 cup batter per pancake and cook 2–3 minutes until bubbles form.
- Flip and cook 1–2 more minutes until golden.
- Keep cooked pancakes warm while finishing the rest.
Notes
Don’t overmix the batter. Resting the batter makes pancakes fluffier. Store leftovers in the fridge or freeze for later. Top with syrup, fresh fruit, or chocolate for extra indulgence.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg