Buttermilk Pancake Recipe
Fluffy, classic pancakes made from scratch in just 30 minutes—this Buttermilk Pancake Recipe is your new go-to breakfast treat. Perfect for feeding a crowd or treating yourself, these pancakes blend nostalgia and science to deliver that pillowy texture we all love.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder aluminum-free
- 2 large eggs room temperature
- 2 cups buttermilk full-fat or reduced-fat
- 4 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract optional
Instructions
- Preheat your griddle or nonstick skillet over medium heat until a digital thermometer reads around 375°F.
- In a large bowl, whisk together flour, sugar, salt, baking soda, and baking powder until evenly combined.
- In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients, pour in the wet mix, and stir with a spatula until just combined. Do not overmix.
- Lightly grease the hot skillet with butter or oil. Scoop ¼-cup batter per pancake onto the skillet and cook until golden brown on both sides.
- Transfer cooked pancakes to a warm oven to keep them hot while finishing the rest of the batch.
Notes
For lighter pancakes, sift dry ingredients together or whisk vigorously to break up lumps quickly. If batter thickens, stir in a splash of milk to loosen it.
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