Buttermilk Pancakes

These Buttermilk Pancakes are thick, fluffy, and ready in just 25 minutes. One bite and you'll fall in love with the taste and texture of these homemade pancakes. You'll never go back to the boxed kind again!

Course Breakfast

Cuisine American

Keyword buttermilk recipe, pancake recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 229

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter , melted and slightly cooled
1 teaspoon vanilla bean paste (or vanilla extract)
4 tablespoons unsalted butter , divided (for greasing pan)

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together buttermilk, eggs, ¼ cup melted butter and vanilla bean paste/extract until smooth.
Stir buttermilk mixture into flour mixture until just combined. Be careful not to overmix, as a few flour streaks are OK!
In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ½ cupful into skillet and cook until edges are set and bubbles form in the center of pancakes, about 3-4 minutes. Flip and cook until browned, about 1 minutes. Repeat process with rest of butter and pancakes.
Serve immediately with butter and maple syrup.

Notes

Buttermilk pancakes are best eaten right away, though you can refrigerate for up to 2 days.

Nutrition