Classic Fluffy Buttermilk Pancakes
A Southern-style breakfast staple featuring airy, tender pancakes with tangy buttermilk. Whisked to lightness with leavening and a touch of vanilla, these pancakes puff beautifully and pair perfectly with butter and maple.
- Prep Time: 10 min
- Cook Time: 8 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 cup all-purpose flour
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 2 1/2 teaspoon baking soda
- 2 1/4 teaspoon salt
- 2 3/4 cup buttermilk
- 2 large egg
- 2 tablespoon unsalted butter, melted
- 2 1/2 teaspoon vanilla extract
- 2 Additional butter for cooking
Instructions
- In a small bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth, then pour into dry ingredients and whisk until just blended; batter should be slightly lumpy.
- Heat a nonstick skillet over medium heat and lightly grease with butter; for each pancake, pour 1/4 cup batter and cook until bubbles form and edges look set, about 2 minutes.
- Flip and cook until golden brown on the other side, about 1-2 minutes more; adjust heat as needed to prevent burning.
- Serve immediately with extra butter and maple syrup if desired.
Chef’s Pro Tips
- Let batter rest 5 minutes for lighter texture.
- Cook on a cooled pan to prevent browning too quickly.
Serving Suggestions
Pair with extra butter and maple syrup, or fresh berries for brightness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on a skillet with a splash of milk.
Nutritional Estimates
Per serving · 2 servings total
| calories | 375 |
|---|---|
| protein | 9 |
| carbohydrates | 52 |
| fat | 14 |
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