Buttermilk Pancakes

Indulge in fluffy perfection with these made from scratch Buttermilk Pancakes! You will want to savor each bite of these light and airy pancakes. Made with buttermilk for extra tenderness, they're the perfect way to start your day.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (about 16 pancakes)

Calories 438kcal

Author Deborah Harroun

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk
2 eggs
3 tablespoons melted butter
2 teaspoons vanilla extract

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, (or I like to use a large liquid measuring cup), mix together the buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients. Mix just until combined.*
Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.
Pour about 1/3 cup of the batter onto the hot surface. Cook until bubbles form, then flip and continue to cook until the second side is golden brown and the pancake is cooked through.
Repeat with the remaining batter until all of the pancakes are made.

Video

Notes

*If the batter is too thick, you can add more buttermilk until you get your desired thickness.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition