Here’s a classic and ultra-fluffy recipe for the Best Ever Buttermilk Pancakes — golden on the outside, tender on the inside, and packed with rich flavor. This one’s a keeper!
🥞 Best Ever Buttermilk Pancakes
📝 Ingredients (Makes about 10–12 pancakes):
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk (shake well before using)
- 2 large eggs
- ¼ cup unsalted butter, melted (plus more for greasing the pan)
- 1 tsp vanilla extract (optional, but recommended)
👩🍳 Instructions:
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat together buttermilk, eggs, melted butter, and vanilla.
- Combine:
- Pour the wet ingredients into the dry. Stir just until combined — batter will be lumpy. Don’t overmix!
- Rest the Batter:
- Let it sit for 5–10 minutes. This helps activate the leavening and gives you fluffier pancakes.
- Cook:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden.
- Serve Warm:
- Stack ’em up and serve with butter, maple syrup, berries, or your favorite toppings!
🔁 Tips & Variations:
- No buttermilk? Make your own: Add 2 tbsp lemon juice or vinegar to 2 cups milk, let sit 10 min.
- For extra fluff: Separate eggs, beat egg whites to soft peaks, and fold into the batter last.
- Add-ins: Blueberries, chocolate chips, banana slices, or a touch of cinnamon.