Classic Buttermilk Pancakes
Light and fluffy pancakes with a slightly tangy flavor from buttermilk, perfect for breakfast any day.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar) For a dairy-free version, use almond milk or oat milk.
- 1 large egg
- 2 tablespoons melted butter Plus more for cooking.
- 1 teaspoon vanilla extract Optional.
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract (if using) until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—some lumps are okay.
Cooking
- Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with the remaining batter, adjusting heat as needed to prevent burning.
Notes
Pro tips: Don’t overmix the batter; let it rest for 5 minutes before cooking; use medium heat; flip pancakes only when bubbles form. Store leftovers in an airtight container for up to 3 days.