Best Buttermilk Pancakes
This is the buttermilk pancake recipe my family grew up making on the weekends. Super soft, tender, fluffy, and delicious. If you don't have buttermilk, you can substitute it with regular milk and vinegar.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk (see notes for substitute)
- ¼ cup melted butter (or oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla, and melted butter. If the butter solidifies, that is totally fine, it will melt again when the pancakes cook.
- Pour the wet ingredients into the dry ingredients and mix until JUST combined (do not over mix). It's totally OK for there to be some lumps.
- Heat a nonstick pan over medium heat until hot (it takes me about 90 seconds on my stove). Scoop ¼ cup of batter into the pan. Cook for about 2 minutes until the edges dry up or bubbles begin forming on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown.
- Serve with maple syrup and whatever pancake toppings you want.
Notes
Buttermilk: To make buttermilk, add 2 tablespoons of vinegar to a measuring cup. Fill the cup with regular milk until it reaches the 2-cup mark. Since this recipe uses 2 ¼ cups buttermilk, just add another ¼ cup of milk.