Ingredients
2 cups all-purpose flour (sifted if desired)
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups real buttermilk (not milk + vinegar)
2 large eggs (room temperature)
¼ cup unsalted butter, melted (plus more for cooking)
1 tsp pure vanilla extract
Instructions
1️⃣ Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2️⃣ Combine the wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
3️⃣ Make the batter: Pour the wet ingredients into the dry and stir gently until just combined. The batter should be slightly lumpy — don’t overmix.
4️⃣ Let it rest: Allow the batter to sit for 5 minutes while you heat the skillet.
5️⃣ Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
6️⃣ Serve: Stack high, add butter, drizzle with warm maple syrup, and garnish with fresh fruit or whipped cream if desired.
Notes
Don’t overmix — a few lumps keep the pancakes tender.
Use fresh baking powder and baking soda for best results.
Letting the batter rest improves fluffiness.
Medium heat prevents burning while ensuring even cooking.
These freeze beautifully — separate with parchment and reheat in toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5 g
- Protein: 3g
- Cholesterol: 25mg