Classic Buttermilk Pancakes

Light, fluffy, and perfectly golden — these classic buttermilk pancakes are a breakfast favourite. Serve with maple syrup, fresh berries, and a dusting of icing sugar.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients. Stir until just combined — a few lumps are okay.
4. Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip and cook until golden brown, another 1-2 minutes.
7. Serve warm with your favourite toppings.

Classic Buttermilk Pancakes

Light, fluffy buttermilk pancakes perfect for breakfast.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 pancakes

Calories: 285

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup butter melted
• 1 tsp vanilla extract

Method

 

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3. Pour wet into dry. Stir until just combined. Do not overmix.
4. Heat a griddle over medium heat. Lightly grease.
5. Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form.
6. Flip and cook 1-2 minutes until golden.
7. Serve warm with maple syrup and fresh berries.

Notes

For extra fluffy pancakes, let batter rest 5 minutes before cooking. Substitute buttermilk with regular milk mixed with 2 tbsp lemon juice.