Nothing beats a stack of fluffy, golden buttermilk pancakes for breakfast! Here’s a classic buttermilk pancake recipe that yields soft, fluffy pancakes every time. Perfect with maple syrup, fresh fruit, or even a dollop of whipped cream.
Classic Buttermilk Pancakes Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk (make sure it’s well-shaken)
- 1 large egg
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
Instructions:
-
Prepare the dry ingredients:
- In a large mixing bowl, whisk together 1 1/2 cups of flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
-
Combine the wet ingredients:
- In another bowl, whisk together 1 1/4 cups of buttermilk, 1 large egg, 3 tbsp melted butter, and 1 tsp vanilla extract until smooth.
-
Make the batter:
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy. Overmixing can make the pancakes tough.
-
Rest the batter:
- Let the batter rest for about 5-10 minutes. This allows the flour to fully hydrate and the baking powder to activate, helping the pancakes puff up.
-
Cook the pancakes:
- Heat a non-stick griddle or large skillet over medium heat and add a small pat of butter to coat the surface.
- Once the pan is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Leave some space between them so they don’t stick together.
-
Flip the pancakes:
- Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown on both sides.
-
Serve:
- Keep the pancakes warm in the oven (set to 200°F / 90°C) if making a large batch. Serve immediately with your favorite toppings—butter, maple syrup, fresh berries, or whipped cream.
Tips for Perfect Pancakes:
- Don’t overmix: A few lumps are perfectly fine! Overmixing will lead to dense pancakes, so be gentle when combining the wet and dry ingredients.
- Temperature control: Medium heat is key. Too high, and your pancakes will burn on the outside while staying raw inside. Too low, and they’ll be dry.
- Add-ins: Feel free to fold in things like chocolate chips, blueberries, or bananas into the batter right before cooking.
- Keep them fluffy: If you want extra fluffy pancakes, you can separate the egg and beat the egg white until stiff peaks form, then gently fold it into the batter.
Enjoy these classic buttermilk pancakes! They’re perfect for a cozy morning or a brunch with friends. Let me know if you want to add a twist to the recipe!