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Prep Time10 Mins
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Cook Time15 Mins
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Serving6
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This classic buttermilk pancake recipe yields fluffy and delicious pancakes that are perfect for any breakfast or brunch. Easy to make and full of flavor, they pair wonderfully with maple syrup and fresh fruits!
Ingredients
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until blended.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, making sure not to overmix (a few lumps are okay).
Preheat a griddle or non-stick skillet over medium heat. Lightly grease with additional melted butter or cooking spray.
Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.
Flip pancakes and cook for an additional 2 to 3 minutes on the other side, until golden brown. Remove from the skillet and keep warm.
Repeat with remaining batter, greasing the skillet as necessary.
Conclusion
Tips:Serve pancakes warm with butter, maple syrup, and fresh berries or sliced bananas for a delicious treat. You can also add chocolate chips or nuts to the batter for extra flavor. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage. To reheat, simply pop them in the toaster or microwave.Enjoy your classic buttermilk pancakes with your favorite toppings!
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