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The Best Buttermilk Pancakes

It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.
It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.
Print Recipe
5 from 4 votes

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (475 ml)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup unsalted butter , melted and slightly cooled (56 grams)
  • Additional butter or oil, for the pan

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
  • Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
  • Serve immediately or keep warm in a 200°F oven until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
Recipe adapted from kottke.org.

Nutrition

Calories: 157kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 197mg, Potassium: 187mg, Fiber: 1g, Sugar: 4g, Vitamin A: 224IU, Calcium: 98mg, Iron: 1mg
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