Classic Homemade Buttermilk Pancakes
These fluffy buttermilk pancakes are the perfect way to start a slow weekend morning at home.
dailyrecipesbook.comThere is nothing quite like the smell of fresh pancakes cooking on the stove. This recipe uses simple pantry staples to create a light and airy breakfast that my family asks for every single Sunday.
My best advice for the fluffiest results is to let the batter rest for about five minutes before you start cooking. This gives the leavening a chance to work its magic and ensures your pancakes turn out tall and golden every time.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- 1
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- 2
In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It is okay if there are a few small lumps in the batter.
- 4
Let the batter sit for five minutes while you heat a lightly greased skillet or griddle over medium heat.
- 5
Pour about 1/4 cup of batter onto the griddle for each pancake.
- 6
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
๐ก Tips
Serve these warm with a pat of butter and real maple syrup. If you have leftovers, store them in an airtight container in the fridge and reheat them in the toaster for a quick weekday morning breakfast.
Made this recipe? Let us know how it went.
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