Description

Soft Fluffy Buttermilk Pancakes are airy, tender, and golden, with a subtle tang from buttermilk. Perfect for cozy family breakfasts or special weekend mornings, these pancakes are simple to make, forgiving, and full of warmth. Serve with butter, maple syrup, and fresh berries for the ultimate comfort breakfast.

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, room temperature
2 large eggs
1/4 cup (60g) unsalted butter, melted, plus extra for cooking
1 teaspoon pure vanilla extract

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Instructions

Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk buttermilk, eggs, melted butter, and vanilla in another bowl.
Gently fold wet ingredients into dry; keep some lumps.
Let batter rest 5–10 minutes.
Heat skillet over medium; brush with butter.
Pour 1/4 cup batter per pancake; cook until bubbles form, flip, cook 1–2 more minutes.
Keep cooked pancakes warm under a kitchen towel while finishing the batch.

Notes

Use room-temperature ingredients for fluffier pancakes. Don’t overmix to avoid dense pancakes. Freeze leftovers with parchment between pancakes. Add chocolate chips or blueberries for variety.

Nutrition

Serving Size: 2 pancakes
Calories: 320
Sugar: 6g
Sodium: 420mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 8g
Cholesterol: 80mg