Fluffy Buttermilk Pancakes
The perfect weekend breakfast. These pancakes are light, fluffy, and delicious with a hint of buttermilk tang.
- All-purpose flour: 2 cups
- Sugar: 2 tbsp
- Baking powder: 2 tsp
- Baking soda: 1 tsp
- Salt: 1/2 tsp
- Buttermilk: 2 cups
- Eggs: 2, lightly beaten
- Melted butter: 4 tbsp
- 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2
In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4
Let the batter rest for 5-10 minutes.
- 5
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- 6
Cook until bubbles appear on the surface and the edges are dry, about 2-3 minutes. Flip and cook until golden brown on the other side.
- 7
Serve immediately with maple syrup, butter, and your favorite toppings.
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