Description
These fluffy and thick buttermilk pancakes offer the perfect balance of sweetness and texture, making them an ideal breakfast treat. Easy to make from scratch with simple pantry ingredients, these pancakes come together quickly and can be topped with your favorite syrups, fresh berries, or whipped cream for a delicious start to any day.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) granulated sugar
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more for greasing)
- 2 large eggs
- 2 cups (480ml) buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Melt Butter: Melt the 6 tablespoons (85g) of unsalted butter using the microwave or stovetop and set aside to cool slightly. The butter should be warm, not hot, to avoid cooking the eggs later.
- Combine Dry Ingredients: In a large bowl with a pour spout, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Mix Wet Ingredients: In another large bowl, whisk together the eggs, buttermilk, and vanilla extract until smooth. Then whisk in the melted butter to incorporate evenly.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be thick with some lumps—avoid overmixing to keep pancakes tender.
- Heat Griddle and Cook Pancakes: Preheat a griddle or large skillet over medium heat. Grease generously with butter or nonstick spray. Pour heaping 1/4 cup portions of batter onto the hot surface. Cook for about 2 minutes or until edges set and bubbles form on the surface. Flip and cook an additional 1–2 minutes until golden and cooked through. Grease the griddle between batches as needed.
- Keep Warm: Keep cooked pancakes warm in a preheated 200°F (93°C) oven while finishing the remaining batter.
- Serve: Serve pancakes immediately with your choice of toppings such as maple syrup, fresh berries, or whipped cream. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- For best results, ensure melted butter is slightly cooled to avoid scrambling eggs in the batter.
- Do not overmix the batter; a few lumps are normal and help keep pancakes fluffy.
- Keep cooked pancakes warm in the oven to serve all at once.
- Try different toppings like blueberry sauce, lemon curd, or chopped nuts to customize your pancakes.
- Leftover pancakes can be reheated in a toaster or oven for a quick breakfast.
Nutrition
- Serving Size: 1 pancake (approx. 70g)
- Calories: 160
- Sugar: 6g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
