Fluffy Buttermilk Pancakes
These homemade buttermilk pancakes are extra fluffy, buttery, and perfect for a cozy breakfast. Serve with homemade maple syrup for the ultimate treat!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 4 tablespoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients:
- 1 ¾ cups buttermilk
- ¼ cup melted butter
- 2 teaspoons vanilla extract or maple flavoring
- 1 large egg
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined. Set aside.
- In a separate bowl, whisk together the buttermilk, melted butter, vanilla or maple flavoring, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—do not overmix!
- Let the batter sit for 20 minutes to allow the buttermilk to activate the baking powder, making your pancakes extra fluffy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Ladle about ¼ cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with homemade maple syrup, fresh fruit, butter, or your favorite toppings!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 ¾ cups whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Flavor Variations: Try adding cinnamon, nutmeg, or even a handful of chocolate chips for a fun twist.
- Storage Tips: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Reheating: Warm pancakes in the toaster, microwave, or oven at 300°F for a few minutes.
- Serving Suggestions: Serve with fresh fruit, homemade maple syrup, or a pat of butter for extra indulgence.