There’s nothing quite like the aroma of freshly made pancakes wafting through the kitchen on a lazy weekend morning. And when those pancakes are light, fluffy, and infused with the tangy richness of buttermilk, you know you’re in for a real treat. These Classic Buttermilk Pancakes are a breakfast staple that never fails to impress.
Imagine golden discs of perfection, with a delightfully tender crumb and a subtle tang that perfectly balances the sweetness. Whether you prefer them drenched in maple syrup, adorned with fresh berries, or simply enjoyed with a pat of butter, these pancakes are sure to become a family favorite.
Ingredients:
- 2 cups (240g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 4 tablespoons (57g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the buttermilk mixture into the dry ingredients and gently whisk until just combined (do not overmix).
- Heat a non-stick griddle or skillet over medium heat and grease it lightly with butter or non-stick cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until bubbles appear on the surface and the edges look dry, about 2-3 minutes.
- Flip and cook until the other side is golden brown, about 1-2 minutes more.
- Serve hot with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream.
