Perfect Buttermilk Pancakes
These are the best homemade Pancakes made from scratch! Made with buttermilk, they have an irresistible buttery flavor and light and fluffy texture! This will be a perfect breakfast or brunch idea for your family weekend!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 481kcal
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ½ cups buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted
In a large mixing bowl, whisk all dry ingredients (2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt).
In another bowl, whisk all the wet ingredients (2 ½ cups buttermilk, 2 large eggs, 1 tsp vanilla extract, and 4 tbsp melted butter).
Add wet ingredients to dry ones and mix, until well combined. Let it sit for about 15-20 minutes.
When ready, preheat a non-stick skillet or a griddle on low heat. Add ⅓ cup batter and cook until the edges are set, the bubbles are starting to pop up, and the bottom is golden/brown color. Flip and cook on theother side.
- Use a real buttermilk and not a "homemade" substitution.
- Make sure that all the ingredients are room temperature.
- Don’t overmix the batter.
- Let the batter rest for 15-20 minutes before cooking.
- You don’t have to grease the pan if you use a non-stick pan or griddle.
Calories: 481kcal | Carbohydrates: 62g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1242mg | Potassium: 307mg | Fiber: 2g | Sugar: 14g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 4mg