Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are the perfect way to start the weekend. They're easy and quick to whip up. They're also freezer-friendly and taste delicious reheated, so you can make extra to have on hand for busy weekday mornings.
Servings: 10
Ingredients
- 2 cups flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ⅔ teaspoon table salt
- 2 large eggs, room temp
- 4 tablespoons salted butter, melted
- 1 ¾ cups real buttermilk
- 2 teaspoons pure vanilla extract
- oil, for cooking
Instructions
- In a bowl, use a hand whisk to combine the flour, sugar, baking powder, baking soda, and salt until well incorporated.
- In a separate bowl, whisk together the egg, butter, and buttermilk until well combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients just until dry flour streaks are gone; some little lumps are fine. Let batter rest 5-10 minutes.
- Heat a large skillet with low sides, coated with enough oil to prevent sticking, over medium heat.
- Pour batter by 1/4 cup fulls of batter; once bubbles appear and start to pop on top surface, gently flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, adding more oil as needed in between batches. Serve with desired toppings.
Notes
- Use real buttermilk for the best flavor and lift. If buttermilk isn’t available, add 1 tablespoon freshly squeezed lemon juice to a measuring cup, then add enough whole milk to reach 1 ¾ cups. Let it sit at room temperature for at least 15 minutes before using.
- Don’t over-mix the batter. Stir just until the dry ingredients disappear; a few small lumps are fine and help keep the pancakes tender.
- Keep cooked pancakes warm in a 200°F oven while you finish the batch. Cover loosely with foil to prevent them from drying out.
- Freeze leftovers for easy breakfasts. Let pancakes cool completely, freeze in a single layer for 5 to 10 minutes, then transfer to an airtight container or freezer bag.
- Reheat small batches gently in the microwave or toaster. For larger batches, place frozen pancakes on a baking sheet, cover with foil, and warm in a low oven.
- This recipe is part of our Sweet Breakfast Recipes Collection.
- Add toppings right before serving. Fresh fruit, maple syrup, strawberry syrup, stabilized whipped cream, or coconut whipped cream make these pancakes feel special every time.
Nutrition (per serving)
Calories: 184kcal | Carbohydrates: 24g | Protein: 5.3g | Fat: 7.2g | Saturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 54.1mg | Sodium: 379.1mg | Fiber: 0.7g | Sugar: 4g