Buttermilk Pancakes
These fluffy homemade buttermilk pancakes are light, airy, and better than boxed. Crisp edges, rich buttery flavor, and ready in just 20 minutes!
Ingredients
- ¼ cup unsalted butter , plus more for the griddle
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , whisked
- 2 teaspoons vanilla extract
For serving: Syrup, Fresh berries
Instructions
- Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
- In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Stir in the 2 cups buttermilk and melted butter just until combined. Mix in the 2 eggs and 2 teaspoons vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
- Coat the griddle (or skillet) with butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until lightly browned.
- Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Notes
Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.
Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.
Nutrition
Serving: 2pancakes, Calories: 245kcal, Carbohydrates: 33g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 431mg, Potassium: 230mg, Sugar: 9g, Vitamin A: 335IU, Calcium: 125mg, Iron: 1.7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
