Classic buttermilk pancakes are a breakfast staple, known for their fluffy texture and slightly tangy flavor. To make these pancakes, you’ll need flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, and vanilla extract.

Start by whisking together the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes.

Heat a skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, then flip and cook for another minute or until golden brown.

Serve the pancakes warm with butter, maple syrup, and any other toppings you like, such as fresh berries or whipped cream. Enjoy!

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tablespoons butter, melted
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Make a well in the center and add the eggs, buttermilk and melted butter. Whisk until just combined. The batter will be lumpy. Let the batter rest while you heat the griddle.
Heat a large griddle or cast iron skillet over medium-low heat. Spray or grease lightly with canola oil.
Using a cookie dough or ice cream scoop, scoop 4 tablespoons of batter onto the griddle, spacing each pancake a few inches apart to give them room to puff and you room to flip them. Cook on one side until bubbles begin to form, about 2-3 minutes; then quickly flip the pancakes and cook the other side until golden brown on both sides, about 2 minutes. Flip only once.
Serve immediately or place in a 250° oven to keep warm until ready to serve.

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