Description
Light and fluffy homemade buttermilk pancakes that can be prepared ahead of time. Perfect for a delicious breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine eggs, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Let batter rest for 10 minutes.
- Heat a griddle or non-stick pan over medium heat.
- Pour 1/4 cup batter for each pancake.
- Cook until bubbles form on surface and edges look set (2-3 minutes).
- Flip and cook other side until golden brown.
Notes
- Batter can be made ahead and refrigerated overnight. Add 1-2 tablespoons milk before cooking if needed.
- For dairy-free version, use coconut oil instead of butter and alternative milk with vinegar instead of buttermilk.
- Don’t overmix the batter to ensure fluffy pancakes.
- Let the batter rest for best results.
- Recipe can be doubled without adjusting proportions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg
Keywords: buttermilk pancakes, fluffy pancakes, breakfast, brunch, make-ahead pancakes
