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Fluffy Buttermilk Pancakes

Light, tender, and perfectly golden pancakes made with buttermilk, eggs, and butter. Ideal for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 2 cups buttermilk
  • 2 eggs large
  • 0.25 cup melted butter plus extra for cooking
  • 1 tsp vanilla extract optional

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and gently stir until just combined. Lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
  5. Pour 1/4 cup batter per pancake onto skillet.
  6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip carefully and cook 1–2 minutes more until golden brown.
  8. Repeat with remaining batter, brushing skillet with butter as needed.
  9. Stack pancakes on a plate, top with butter, and drizzle maple syrup before serving.

Notes

Do not overmix the batter. Resting the batter 5–10 minutes improves fluffiness. Keep cooked pancakes warm in a 200°F oven if needed.