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Buttermilk Pancakes Recipe

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4.2 from 4 reviews

Classic buttermilk pancakes that are fluffy, tender, and perfectly buttery. These pancakes are quick to make, using simple pantry ingredients, and cooked on the stovetop for a perfect golden finish. Ideal for a comforting breakfast or brunch, served with your favorite toppings.

Ingredients

Wet Ingredients

  • 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 large eggs
  • 2 cups (480ml) buttermilk
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Melt Butter: Melt the 6 tablespoons (85g) of unsalted butter either in the microwave or on the stovetop. Set aside to cool slightly until you are ready to mix the wet ingredients because hot butter can affect the batter.
  2. Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined. This ensures even distribution of the leavening agents for fluffy pancakes.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the eggs, buttermilk, and vanilla extract until combined. Then whisk in the melted but slightly cooled butter. The butter adds richness and moisture to the batter.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk to combine. Stir just until no flour pockets remain; the batter will be thick and slightly lumpy, which is normal to keep pancakes tender.
  5. Heat Griddle or Skillet: Preheat a griddle or large skillet over medium heat. Grease generously with butter or nonstick spray to prevent sticking and to develop a golden crust.
  6. Cook Pancakes: Pour a heaping 1/4 cup of batter for each pancake onto the hot griddle. Cook until edges set and bubbles form around the edges, about 2 minutes. Flip gently and cook for an additional 1-2 minutes until golden brown and cooked through. Add butter or spray as needed between batches.
  7. Keep Warm & Serve: Transfer cooked pancakes to a preheated 200°F (93°C) oven to keep warm while cooking remaining pancakes. Serve immediately with your favorite toppings such as syrup, fruit, or whipped cream.
  8. Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Notes

  • Do not overmix the batter to avoid tough pancakes; a few lumps are fine.
  • Make sure the melted butter is not too hot when added to avoid cooking the eggs.
  • Use a griddle or nonstick skillet for even cooking and easy flipping.
  • Keeping cooked pancakes warm in a low oven prevents them from becoming soggy.
  • For a fluffier texture, you can separate eggs and beat egg whites separately before folding them into the batter (optional).

Find it online: https://dishcooks.com/buttermilk-pancakes-recipe/