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Homemade Buttermilk Pancakes photo

Buttermilk Pancakes

Wake up to fluffy, light, and slightly tangy Buttermilk Pancakes that are incredibly easy to make!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs beaten
  • 2 tablespoons melted butter
  • 2 tablespoons milk (to thin batter, if necessary)
  • Blueberries or chocolate chips (optional, for topping)

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

Directions:
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, beaten eggs, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula.
  4. If your batter seems too thick, add milk a tablespoon at a time until you reach desired consistency.
  5. Heat your griddle or skillet over medium heat and lightly grease it.
  6. Pour about 1/4 cup of batter onto the griddle for each pancake and add toppings if desired. Cook until bubbles form, about 2-3 minutes.
  7. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Notes

  • Ensure your baking powder and baking soda are fresh for the best rise.
  • Add a teaspoon of vanilla extract or cinnamon for extra flavor.
  • Leftover pancakes can be stored in an airtight container for up to 3 days.