Description

These homemade buttermilk vanilla pancakes are incredibly fluffy, tender, and easy to make from scratch. Perfect for a lazy weekend breakfast that tastes better than boxed mixes.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
2 large eggs, room temperature
1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Butter or oil for greasing the pan
Maple syrup for serving

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate large bowl or measuring jug, whisk the eggs until lightly beaten. Add the buttermilk, melted butter, and vanilla extract, whisking until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients. Gently stir with a whisk or spatula until just combined. Stop as soon as the last streak of flour disappears; the batter should remain lumpy. Do not overmix.
Let the batter rest for 5 minutes while you heat the pan.
Heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate. Lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving space between them. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving holes that don’t fill back in.
Flip the pancakes gently and cook for another 1-2 minutes until golden brown on the second side.
Serve immediately with warm butter and maple syrup. Keep cooked pancakes warm on a wire rack in a 200°F oven if serving a crowd.

Notes

Do not overmix the batter; lumps are good and ensure fluffy pancakes. Ensure baking powder is fresh for proper rising. Use room temperature eggs for better incorporation. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice per cup, let sit for 5-10 minutes.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 320
Sugar: 8
Sodium: 450
Fat: 12
Saturated Fat: 7
Carbohydrates: 45
Fiber: 2
Protein: 8

Keywords: pancakes, buttermilk pancakes, vanilla pancakes, fluffy pancakes, weekend breakfast, easy breakfast recipe, from scratch pancakes