How to Make the Best Buttermilk Pancakes Ever
The ultimate light and airy buttermilk pancakes made from scratch with simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 egg
4 tbsp melted butter
1 tsp vanilla extract
Instructions
1. Whisk dry ingredients in a large bowl.
2. In another bowl, mix buttermilk, egg, butter, and vanilla.
3. Combine wet and dry ingredients until just mixed.
4. Heat a greased griddle over medium heat.
5. Pour 1/4 cup batter per pancake.
6. Flip when bubbles pop on the surface.
7. Cook until golden brown on both sides.
8. Serve hot with syrup and butter.
Notes
Do not overmix the batter; lumps are okay.
Ensure buttermilk is at room temperature.
Freeze leftovers for up to 2 months.