Homemade Buttermilk Pancakes
Fluffy, golden, and irresistibly comforting, these homemade buttermilk pancakes are the breakfast classic you’ve been craving. Made from scratch with pantry staples like all-purpose flour, buttermilk, and a touch of vanilla, this recipe strikes the perfect balance between light and rich. The buttermilk lends a tangy depth of flavor while ensuring each bite is deliciously tender. With just 10 minutes of prep and a few simple steps, you’ll be flipping perfectly golden pancakes in no time. Serve them warm with maple syrup, fresh berries, or a dollop of whipped cream for a breakfast that feels like a cozy weekend treat any day of the week. Whether it’s for a leisurely brunch or a quick weekday meal, these classic buttermilk pancakes are sure to become a family favorite. Keywords: buttermilk pancakes recipe, homemade pancakes, fluffy pancake recipe, easy breakfast ideas.
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Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or butter (for greasing the pan)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 2
In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract.
Step 3
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps in the batter are perfectly fine.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Step 5
Using a ladle or measuring cup, pour approximately 1/4 cup of batter onto the skillet for each pancake. Leave space between the pancakes to prevent them from spreading into each other.
Step 6
Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
Step 7
Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, greasing the skillet as needed.
Step 8
Serve the pancakes warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Nutrition Facts
| Serving size | 944.8 grams (944.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1961 |
| Total Fat 88.60g | 114% |
| Saturated Fat 43.80g | 219% |
| Polyunsaturated Fat 1.00g | |
| Cholesterol 550mg | 183% |
| Sodium 3998mg | 174% |
| Total Carbohydrate 238.80g | 87% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 49.90g | |
| Protein 52.90g | 106% |
| Vitamin D 334IU | 1669% |
| Calcium 662mg | 51% |
| Iron 13mg | 74% |
| Potassium 1075mg | 23% |
Source of Calories