Fluffy Buttermilk Pancakes Recipe: Breakfast Done Right

There’s nothing like the aroma of freshly made pancakes wafting through the kitchen to start your day on the right note. Buttermilk pancakes are a breakfast classic, known for their light, fluffy texture and slightly tangy flavor. Whether it’s a leisurely weekend brunch or a weekday treat, these pancakes are the perfect way to bring everyone together at the breakfast table.

I first stumbled upon this recipe when searching for the ultimate homemade pancake to rival any diner’s menu. After a few tweaks and tips, it became my family’s favorite way to kick off special mornings. With this recipe, I’ll show you how to achieve perfectly golden pancakes that melt in your mouth, every single time.

If you’re a breakfast lover like me, hit that follow button for more classic recipes, easy tips, and kitchen inspiration.

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Ingredients

(Makes about 12 pancakes)

• 2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk, shaken
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Butter or oil for greasing the griddle

Optional Toppings:

• Maple syrup, fresh berries, whipped cream, or powdered sugar

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Instructions

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your pancakes are evenly fluffy.
2. Prepare the Wet Ingredients: In a separate medium bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth.
3. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. It’s okay if the batter is slightly lumpy—overmixing can make the pancakes tough.
4. Preheat the Griddle: Heat a large non-stick griddle or skillet over medium heat. Lightly grease with butter or oil. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate quickly.
5. Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip gently with a spatula and cook for another 1-2 minutes on the other side until golden brown.
6. Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you finish the rest.
7. Serve: Stack the pancakes high, top with your favorite toppings, and drizzle generously with maple syrup.

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Cooking Tips and Variations

• Dairy-Free Option: Substitute buttermilk with almond or soy milk mixed with 1 tablespoon of lemon juice or vinegar.
• Add-Ins: Fold in blueberries, chocolate chips, or chopped nuts for extra flavor.
• Crispier Edges: Use a bit more butter on the griddle for pancakes with golden, crispy edges.
• Make Ahead: Freeze leftover pancakes in a single layer, then store in a freezer bag. Reheat in the toaster or oven for a quick breakfast.

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Perfect Pairings

Pair these fluffy pancakes with:

• Crispy bacon or breakfast sausages for a savory contrast.
• Freshly brewed coffee or a frothy latte.
• A side of scrambled eggs or a fruit salad for a balanced breakfast.

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Call to Action

Did these fluffy buttermilk pancakes make your morning better? Let me know how they turned out in the comments! Don’t forget to share the recipe with friends and family who love breakfast. Hit follow for more classic recipes and breakfast favorites.