Why You'll Love This Recipe

• Perfectly fluffy and light texture every time
• Ready in just 20 minutes from start to finish
• Classic buttermilk flavor with a hint of vanilla
• Easy to customize with your favorite add-ins
• Freezer-friendly for quick breakfasts all week

Tools You'll Need

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Non-stick skillet or griddle
• Measuring cups and spoons
• Ladle or measuring cup for pouring
• Spatula

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• For serving: maple syrup, butter, fresh berries, whipped cream

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix – a few lumps are okay.
4. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle over medium heat.
5. Lightly grease the cooking surface with butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the hot surface.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Flip and cook for another 1-2 minutes until golden brown on both sides.
9. Repeat with remaining batter, greasing the pan as needed.
10. Serve immediately with your favorite toppings.

Pro Tips

• Do not overmix the batter – lumps are good for fluffy pancakes
• Let the batter rest for 5-10 minutes for optimal rise
• Use medium heat for even cooking without burning
• Only flip pancakes once when bubbles appear on the surface
• Keep cooked pancakes warm in a 200°F oven while finishing the batch

Recipe Variations

• Blueberry Pancakes: Add 1 cup fresh or frozen blueberries to the batter
• Chocolate Chip Pancakes: Stir in 1/2 cup chocolate chips
• Banana Walnut Pancakes: Add 1 mashed banana and 1/2 cup chopped walnuts
• Lemon Poppy Seed: Add zest of 1 lemon and 1 tablespoon poppy seeds
• Whole Wheat: Substitute half the flour with whole wheat flour
• Dairy-Free: Use plant-based milk with 1 tablespoon vinegar as buttermilk substitute

FAQs

Can I make buttermilk if I don't have any?
Yes! Mix 2 cups milk with 2 tablespoons lemon juice or vinegar. Let sit for 5 minutes before using.

Why is my batter lumpy?
Lumpy batter is perfect! Overmixing develops gluten and makes pancakes tough.

How do I know when to flip?
Flip when bubbles form on the surface and edges look set.

Can I freeze leftover pancakes?
Yes! Freeze in a single layer, then transfer to freezer bags for up to 3 months.

Why let the batter rest?
Resting allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.

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These Fluffy Buttermilk Pancakes are the perfect canvas for your favorite breakfast creations. Whether you keep them classic with butter and syrup or get creative with berries, chocolate chips, or whipped cream, they're sure to become a family favorite.

The secret to their perfect texture lies in the buttermilk and gentle mixing – two simple tricks that make all the difference between good pancakes and great pancakes.

Don't forget to share this recipe with your friends and family and if you try this recipe, let me know in the comments what you loved about it.