Fluffy, tender buttermilk pancakes perfect for a leisurely weekend breakfast.
Best Buttermilk Pancakes
Buttermilk gives these pancakes a tangy flavor and light texture, while a combination of baking powder and soda ensures maximum rise. Top them with butter, maple syrup, fruit, or anything else you love!
Ingredients
- 2 1/2 cups cake flour (all-purpose is fine)
- 2 heaping teaspoons baking powder
- 2 teaspoons baking soda
- 1 big pinch salt
- 2 eggs, beaten
- 2 1/2 cups buttermilk, at room temperature (if you don’t have buttermilk, use 2 1/2 cups regular milk, and add 2 tbsp vinegar to it. Let sit 15 mins)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted butter or oil, at room temperature, plus extra for griddle
Directions
- Sift together the cake flour, baking powder, baking soda, and salt into a medium-sized mixing bowl. Whisk together the flour mixture, beaten eggs, buttermilk, sugar, vanilla, and melted butter until they are very smooth. Let the batter sit for 5 minutes before using it.
- Preheat an electric griddle to 375 degrees, or place a nonstick griddle or large nonstick skillet over medium heat. Just before cooking the pancakes, coat the cooking surface with melted butter using a pastry brush.
- Scoop up batter in a half-cup measuring cup, filling it to the top. Pour batter onto hot griddle, letting it spread by itself into a circle about 5 inches in diameter. Repeat with remaining batter (possibly in batches) until a dozen pancakes or so are formed.
- Flip the pancakes when their edges appear to be hardening a little; there should also be many small holes opening up on the surface of the pancakes. This should take about 2 minutes. Cook the pancakes on the other side for about 2 minutes more, or until the pancakes are golden brown and cooked through.
- When cooking the pancakes in batches, hold them in a warm oven covered with a damp cloth. Also, remember to reheat and butter the griddle after each round of pancake cooking.