Fluffy Buttermilk Pancakes

Wake up to the smell of golden, fluffy pancakes! These buttermilk pancakes are incredibly light and tender, with that signature tangy flavor that makes them so irresistible. Stack them high and drizzle with pure maple syrup for the perfect breakfast.

Ingredients

Instructions

1. 1

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

3. 3

   Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—do not overmix!

4. 4

   Let the batter rest for 5 minutes while you heat your griddle or pan.

5. 5

   Heat a non-stick griddle or large skillet over medium heat. Lightly brush with butter.

6. 6

   Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. 7

   Flip and cook for another 1-2 minutes until golden brown on both sides.

8. 8

   Serve immediately with butter and warm maple syrup.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information