Buttermilk Pancakes

Here’s a classic Buttermilk Pancakes recipe—fluffy, tender, and perfect for breakfast or brunch 🥞

Buttermilk Pancakes

Ingredients (Makes about 8–10 pancakes)

• 2 cups all-purpose flour

• 2 tbsp granulated sugar

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 cups buttermilk

• 2 large eggs

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

• Butter or oil for cooking

Instructions

1. Mix dry ingredients
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Mix wet ingredients
   In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.

3. Combine
   Pour wet ingredients into dry ingredients. Stir gently until just combined. Batter will be slightly lumpy—do not overmix.

4. Preheat skillet or griddle
   Heat over medium heat. Lightly grease with butter or oil.

5. Cook pancakes
   Pour ¼ cup batter for each pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.

6. Serve
   Stack and serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Tips for Perfect Pancakes

• Extra fluffy: Let the batter rest 5–10 minutes before cooking

• Buttermilk substitute: 2 cups milk + 2 tbsp lemon juice or vinegar, let sit 5 minutes

• Add-ins: Chocolate chips, blueberries, or sliced bananas fold in gently

• Keep warm: Oven at 200°F (95°C) while cooking the rest

If you want, I can also share a make-ahead freezer version, fluffy sour cream pancakes, or a keto buttermilk pancake alternative.