Save Light, airy pancakes made with tangy buttermilk, served golden-brown with warm maple syrup—a classic breakfast favorite.
This recipe has become a weekend staple in our home, bringing everyone to the table eager for a warm stack.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Wet Ingredients: 2 cups (480 ml) buttermilk, well-shaken, 2 large eggs, 1/4 cup (60 g) unsalted butter, melted and slightly cooled, 1 teaspoon pure vanilla extract
- For Serving: Maple syrup, warmed, Butter (optional)
Instructions
- Step 1:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2:
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
- Step 3:
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined a few lumps are okay do not overmix.
- Step 4:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Step 5:
- Pour 1/4 cup (60 ml) batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set about 23 minutes.
- Step 6:
- Flip pancakes and cook for another 12 minutes until golden brown and cooked through.
- Step 7:
- Serve immediately with warm maple syrup and extra butter if desired.
Save Making these pancakes together always creates cherished family memories around the breakfast table.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. Pair with crispy bacon or fresh fruit for a complete breakfast.
Required Tools
Mixing bowls, whip spatula nonstick skillet or griddle measuring cups and spoons
Allergen Information
Contains wheat (gluten) eggs and dairy (buttermilk butter). If using store-bought syrup check for additives or allergens.
Save These pancakes deliver a perfect balance of flavor and texture ideal for any morning occasion.
Recipe FAQs
- → What makes these pancakes fluffy?
The combination of baking powder, baking soda, and buttermilk creates a light texture by producing bubbles that expand during cooking.
- → Can I use regular milk instead of buttermilk?
Substituting with milk and adding a bit of lemon juice or vinegar mimics buttermilk's acidity, helping achieve a similar texture.
- → How do I prevent pancakes from sticking to the skillet?
Lightly grease the skillet with butter or oil and ensure it’s preheated on medium heat before adding the batter.
- → Is it necessary to let the batter rest before cooking?
Resting the batter for about 5 minutes helps the gluten relax and the leavening agents activate, resulting in fluffier pancakes.
- → What variations can I add to the batter?
Incorporate blueberries, chocolate chips, or nuts for added flavor and texture, enhancing the basic batter.