Description
Soft fluffy buttermilk pancakes are the ultimate cozy breakfast. Tender, airy, and full of flavor, these pancakes are perfect for weekend mornings with family or friends. Follow my easy step-by-step recipe for the fluffiest pancakes ever!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- ¼ cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet into dry ingredients and fold gently until just combined. Lumps are okay.
- Heat a pan over medium heat and grease lightly with butter or oil.
- Pour ¼ cup of batter per pancake. Cook until bubbles form, 2–3 minutes.
- Flip carefully and cook another 2 minutes until golden brown.
- Repeat with remaining batter and serve warm.
Notes
Use cold buttermilk for best results. Do not overmix batter; lumps are fine. Pancakes can be stored in fridge for 3 days or frozen. Reheat gently to maintain fluffiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 80