Perfect Buttermilk Pancakes

A stack of pancakes, topped with berries on a plate.

5 from 10 votes

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

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: people

Calories: 481kcal

Author: Veronika Grove

Ingredients

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

Instructions

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.

Notes

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.

Nutrition