Classic Buttermilk Pancakes (Print Version)
Fluffy, golden pancakes with tangy buttermilk, perfect for stacking high and drizzling with pure maple syrup.
# Ingredients:
→ Pancake Batter
01 -
2 cups all-purpose flour
02 -
2 tbsp granulated sugar
03 -
2 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
06 -
2 cups buttermilk
07 -
2 large eggs
08 -
1/4 cup unsalted butter, melted
09 -
1 tsp vanilla extract
→ For Cooking
10 -
Additional butter or oil for greasing the pan
→ For Serving
11 -
Maple syrup
12 -
Fresh berries
13 -
Whipped cream
14 -
Powdered sugar
# Steps to Follow:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 -
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
03 -
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay — do not overmix.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 -
Pour about 1/4 cup of batter for each pancake onto the skillet.
06 -
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
07 -
Flip and cook for another 1–2 minutes until golden brown.
08 -
Repeat with the remaining batter, greasing the skillet as needed.
09 -
Serve warm with your favorite toppings.
# Additional Notes:
01 -
For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
02 -
Add chocolate chips, blueberries, or chopped nuts directly into the batter for variations.
03 -
Substitute buttermilk with 2 cups milk mixed with 2 tbsp lemon juice if needed.