Fluffy and light Buttermilk Pancakes come together quickly and easily with pantry staples. A great make ahead breakfast idea for busy weekends and weekday mornings.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: Buttermilk Pancakes, Homemade Pancakes
Servings: 6
Calories: 318kcal
Author: Kellie
Cost: $5
Equipment
1 mixing bowl
1 griddle
Ingredients
2cupsall purpose flourspooned into a measuring cup and leveled off
2tablespoonsbrown sugar
3tablespoonsbaking powder
1/2teaspoonsalt
2large eggsroom temperature and lightly beaten
2 1/4cupsbuttermilk
1teaspoonvanilla extract
3tablespoonssalted buttermelted
For Cooking:
1tablespoonbutter
For Serving:
Maple syrup
Fresh berries
Instructions
Whisk together the flour, brown sugar, baking powder and salt
In a separate smaller bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth; the more lumps in the batter the fluffier the pancakes.
Melt the remaining butter over medium high heat in a large skillet.
Drop 1/4 cup batter onto the skillet to make four separate pancakes.
Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
Transfer to a platter and keep warm.
Repeat with the remaining batter.
Serve with butter, maple syrup and berries, if desired.
Video
Notes
Pancakes can be made up to 3 days in advance. Store in an airtight container until ready to reheat. Pancakes can also be frozen for up to 2 months in an airtight container. Reheat in the microwave for 1-2 minutes or until hot.