Description
Fluffy, tender, and perfectly golden, these homemade buttermilk pancakes are the ultimate breakfast treat. This recipe is simple to follow and guarantees a delicious, crowd-pleasing stack every time.
Ingredients
Scale
- 2 cups (240g) All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 large Eggs, room temperature
- 1 3/4 cups (420ml) Buttermilk (or DIY substitute: 1 3/4 cups milk + 1 3/4 tablespoons white vinegar/lemon juice)
- 4 tablespoons (56g) Unsalted Butter, melted and slightly cooled
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or rubber spatula until just combined. A few lumps are okay and desired. Do not overmix.
- Let the batter rest for 5-10 minutes at room temperature.
- Heat a lightly greased non-stick griddle or cast-iron pan over medium-low heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes, until bubbles appear on the surface and edges look set.
- Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve immediately with your favorite toppings or keep warm in a low oven.
- Prep Time: 10 mins
- Cook Time: 20 mins