Buttermilk Pancakes

5 from 1 vote

Homemade buttermilk pancakes are the most satisfying and nostalgic breakfast. My easy recipe takes just 20 minutes and makes the fluffiest, butteriest diner-style pancakes!

Prep Time10

Cook Time15

Total Time25

Course: Bread, Breakfast

Cuisine: American

Diet: Low Fat

Servings:

Author: Melissa Griffiths

Ingredients

4 tablespoons melted butter
3 large eggs
1 teaspoon vanilla extract
¼ cup granulated sugar
2 cups buttermilk
1 teaspoon baking powder
2 cups all-purpose flour

Instructions

In a large mixing bowl, whisk together the melted butter, eggs, and sugar.
Whisk in the buttermilk and vanilla until the mixture is homogeneous.
Add the baking powder and flour. Gently whisk in the dry ingredients until no more pockets of dry ingredients remain in the pancake batter.
Add 1/4 cup of batter at a time to a nonstick pan or skillet over medium heat. Cook your pancakes for about 1 ½ minutes per side, or until golden brown.
Serve and enjoy!

Notes

You can store your leftover pancakes in the fridge for up to a week. Reheat 2 pancakes for 30 seconds in the microwave.
Freeze your pancakes for up to 3 months. Reheat 2 frozen pancakes for 45-60 seconds.
The vanilla draws out the sweetness of the pancakes to give them a nice, well-rounded flavor.
Be careful not to add too much baking powder. While this is the key ingredient in fluffing up your pancakes, too much will thicken them too much and prevent them from cooking all the way.
You can make your own buttermilk by combining 2 cups of whole milk, one tablespoon of lemon juice, and one tablespoon of vinegar. Give the mixture a quick stir and it is ready to go.
I like to use salted butter but you can also use unsalted butter with 1/4 teaspoon of salt added to the batter.
After you flip your pancake, avoid pressing down on it so that your pancakes stay nice and fluffy.

Nutrition

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