Buttermilk Pancakes
The ultimate comfort food, these Buttermilk Pancakes are fluffy, buttery, and irresistibly delicious! Perfect for breakfast or brunch, they’re quick to whip up and can be customized with your favorite toppings. Enjoy them on a leisurely morning or serve them at a gathering!
Equipment
- Blender
- Mixing Bowl
- Whisk
- Frying Pan
Ingredients
- 2 cups buttermilk
- ¼ cup melted butter
- 2 eggs
- 1 tablespoon vanilla
- 2 cups flour
- ¼ cup sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In the blender, combine buttermilk, eggs, and vanilla. Pulse on mix 2 to 3 times until well combined.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add half of the dry mixture to the blender with the wet ingredients. Pulse on mix 2 to 3 times to combine.
- Add the second half of the dry ingredients and pulse 2 to 3 more times.
- Pour in the melted butter and pulse until the batter is mixed well.
- Heat a griddle or large non-stick skillet over medium-low heat. Pour in ⅓ cup of batter for each pancake.
- When bubbles start to form on the surface, flip the pancakes over. Cook for another 1 to 2 minutes until golden brown.
- Remove from heat and keep warm while repeating with the remaining batter.
- Serve warm with your favorite toppings.
Notes
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or toaster for a quick breakfast.