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Buttermilk Pancakes

Fluffy buttermilk pancakes for breakfast or brunch
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, buttermilk pancake, buttermilk pancakes, pancake, pancakes
Servings: 8 pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • pinch of salt
  • 4 tbsp unsalted butter half a stick
  • 2 eggs
  • 2 cups buttermilk
  • 2 tsp vanilla

Instructions

  • Melt 4 tbsp unsalted butter in the microwave or on the stove top. Set aside to cool.
  • Add 2 cups all-purpose flour, 2 tbsp sugar, 3 tsp baking powder, and a pinch of salt to a large bowl. Mix together.
  • Add the melted butter, 2 eggs, 2 cups buttermilk, and 2 tsp vanilla to the dry ingredients. Mix into a batter.
  • Heat a pan or griddle over medium-high heat until you can feel the heat emitting from the top when you wave your hand over it.
  • Test the pan by adding a little bit of batter and cooking a mini pancake.
  • When your pan is hot, add about a 1/4 cup of batter to it with a ladle, or pour the batter directly onto the pan from a measuring cup with a spout.
    (The measurement doesn’t matter; it’s just to give you a point of reference. You can make these pancakes as big or as small as you want.)
  • When the air bubbles rise to the top, flip your pancakes and cook for about a minute on the other side until golden brown. Your spatula should be able to glide under the pancake when it’s ready.
  • Repeat, making multiple pancakes, until you run out of batter.
  • Stack your pancakes on a plate, add your desired toppings, and enjoy.