These fluffy buttermilk pancakes are light, airy, and absolutely delicious! The buttermilk creates tender pancakes with a slightly tangy flavor that pairs perfectly with maple syrup and butter. This classic recipe is perfect for lazy weekend mornings, special breakfasts, or brunch gatherings. Once you try these homemade pancakes, you'll never go back to the boxed mix!
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (room temperature)
2 large eggs
1/4 cup melted butter (plus extra for cooking)
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or rubber spatula. Mix until just combined - the batter should be slightly lumpy. Don't overmix! A few lumps are perfect.
Let the batter rest for 5 minutes while you heat your griddle or large skillet over medium heat.
Lightly grease the griddle with butter. Test the heat by sprinkling a few drops of water on the surface - they should sizzle and evaporate.
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes, or until golden brown on both sides and cooked through.
Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter to the griddle as needed.
Serve hot with butter, maple syrup, fresh berries, or your favorite toppings!
💡 Nic's Tips & Notes
Don't Overmix: Lumpy batter makes fluffy pancakes! Overmixing develops gluten and creates tough, flat pancakes.
No Buttermilk? Make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk. Let it sit for 5 minutes.
Perfect Temperature: Medium heat is key. Too hot and the pancakes burn outside while staying raw inside. Too cool and they won't get that golden color.
Flip Once: Only flip when you see bubbles covering the surface and the edges looking dry. Flip only once for the best texture.
Keep Warm: Keep cooked pancakes warm in a 200°F oven on a baking sheet while you finish the batch.
Freeze Extras: These freeze beautifully! Layer between parchment paper, freeze in a bag, and reheat in the toaster for quick weekday breakfasts.
Add-ins: Try chocolate chips, blueberries, sliced bananas, or chopped nuts mixed into the batter!