Weekend mornings call for homemade pancakes! These buttermilk beauties are incredibly fluffy and have the perfect golden-brown exterior. They’re so much better than any boxed mix! 🥞
Recipe Details
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Instructions
Whisk dry ingredients together in a large bowl: flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients in another bowl: buttermilk, eggs, melted butter, and vanilla. Whisk until well combined.
Pour wet into dry ingredients and stir gently until just combined. The batter should be slightly lumpy - don’t overmix!
Let batter rest for 5 minutes. This helps create extra fluffy pancakes.
Heat griddle or large skillet over medium heat. Add a small pat of butter.
Pour 1/4 cup batter for each pancake onto the hot griddle.
Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip and cook until golden brown on the other side, about 1-2 minutes more.
Keep warm in a 200°F oven while you cook the remaining pancakes.
Hannah’s Tips 💡
- Don’t have buttermilk? Make your own by adding 2 tablespoons of lemon juice or vinegar to 2 cups of regular milk. Let it sit for 5 minutes.
- For extra fluffy pancakes, separate the eggs and beat the whites to soft peaks, then fold them into the batter.
- The first pancake is always a test pancake! Adjust your heat if needed.
- Freeze extras between layers of parchment paper for quick breakfasts all week!
Topping Ideas
- Classic maple syrup and butter
- Fresh berries and whipped cream
- Sliced bananas and a drizzle of honey
- Chocolate chips mixed into the batter
- A dollop of Nutella and strawberries
These pancakes are perfect for lazy Sunday mornings with a cup of coffee! ☕💕