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Fluffy Buttermilk Pancakes

Transform your mornings with these foolproof fluffy buttermilk pancakes that are quick to make and deliciously satisfying.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 2 tbsp Sugar Can adjust for more sweetness
  • 1 tsp Salt
  • 2 tsp Baking powder Ensure freshness for fluffiness
  • 1 tsp Baking soda Ensure freshness for fluffiness
Wet Ingredients
  • 2 cups Buttermilk Do not substitute with regular milk
  • 2 large Eggs Use fresh eggs
  • 4 tbsp Melted butter Plus more for greasing the pan
  • 1 tsp Vanilla extract Optional for added flavor

Method
 

Preparation
  1. In one bowl, mix the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
  2. In another bowl, combine the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract.
  3. Gently mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
Cooking
  1. Heat a non-stick skillet over medium-low heat and add a little melted butter.
  2. Pour approximately half a cup of batter for each pancake onto the skillet.
  3. Cook until you see bubbles forming on the surface, then gently flip and cook until golden brown.
  4. Remove from the skillet and keep warm. Repeat with remaining batter.

Notes

For lighter pancakes, try using half whole-wheat flour or add ground flaxseed. Leftover pancakes can be stored in the fridge or frozen for future breakfasts. Don't skip letting the batter rest for fluffiness.