Fluffy & Golden: The Ultimate Old-Fashioned Buttermilk Pancakes
Nothing beats the comforting aroma and taste of classic homemade pancakes on a lazy weekend morning. This recipe delivers perfectly fluffy, golden-brown pancakes that are incredibly easy to make and guaranteed to bring smiles to the breakfast table. Forget the box mix and treat yourself to this timeless breakfast staple!
Prep Time
10 minutes
Cook Time
15-20 minutes
Servings
4-6 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (or milk with 1 tbsp lemon juice/vinegar, let sit 5 mins)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- 1 teaspoon vanilla extract
- Optional: Maple syrup, fresh berries, whipped cream for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine.
- Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
- Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottoms are golden brown.
- Flip the pancakes and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
- Transfer cooked pancakes to a plate and serve immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream. Repeat with remaining batter, greasing the griddle as needed.