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–+ servings

The Best Buttermilk Pancakes

These Buttermilk Pancakes are a family favorite. They're soft, fluffy with crispy golden edges, add a slab of butter and drizzle of pure maple syrup and enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 7 large pancakes (hand sized)

Ingredients
  

  • 2 ¼ cups All Purpose Flour
  • ¼ cup sugar
  • ½ teaspoon Baking Soda
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 large Eggs
  • 2 cups Buttermilk
  • 1 teaspoon Vanilla Extract
  • 6 tablespoon Unsalted Butter melted, cooled

Instructions
 

  • In a large bowl add in your eggs, buttermilk, vanilla extract and whisk together.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, some lumps are okay.
  • Add in your cooled melted butter and gently mix.
  • Let the batter sit for 5–10 minutes to help create soft, fluffy pancakes.
  • Heat a nonstick pan or griddle over low -medium heat and lightly grease with butter.
  • Pour about ¼ cup batter for each pancake. Top pancakes with fresh blueberries or chocolate chips. Cook until bubbles form on the surface of the pancakes and the edges look set.
  • Flip once and cook for another 1–2 minutes until golden brown and cooked through.
  • Serve warm with butter, syrup, or your favorite pancake topping.
Keyword buttermilk pancakes, pancake, pancakes
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