Get ready to indulge in the fluffiest, tastiest pancakes you’ve ever had!
This homemade pancake batter recipe is not only easy to make, but it also guarantees mouth-watering results.
Perfect for a weekend brunch or a special breakfast treat, these pancakes are sure to impress your family and friends.
So grab your mixing bowls and let’s get started!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Yield: 4 servings
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Additional butter or cooking spray for the griddle
- 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, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix, as this can cause the pancakes to become tough.
- Allow the batter to rest for about 5 minutes. Meanwhile, preheat a griddle or large non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Using a 1/4 cup measure, scoop the batter onto the preheated griddle. Cook the pancakes for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1 to 2 minutes, or until they are cooked through and golden brown.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter. Serve the pancakes warm, with your favorite toppings.
Tips and Tricks:
- For an extra touch of flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- If you’d like to keep the cooked pancakes warm while you prepare the rest, preheat your oven to 200°F (95°C) and place the pancakes on a baking sheet in the oven.
- For a healthier option, consider using whole wheat flour or a mix of whole wheat and all-purpose flour.
Nutritional Information (per serving):
- If you don’t have buttermilk on hand, you can make a simple substitute by combining 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let the mixture sit for about 5 minutes before using.
- For a dairy-free option, use almond milk or another non-dairy milk and replace the butter with coconut oil.
Wine or Beverage Pairings:
A refreshing glass of orange juice or a warm cup of coffee or tea pairs wonderfully with these fluffy pancakes. If you’re enjoying them as part of a special brunch, consider serving mimosas or a light, fruity white wine such as a Sauvignon Blanc.