Description
These Best Fluffy Pancakes are soft, tender, and perfect for a delightful breakfast. Made with buttermilk and a hint of vanilla, they cook up light and airy with a golden-brown crust. Serve them warm with your favorite toppings like maple syrup, fresh fruit, or butter for a comforting start to your day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Butter
- Fresh fruit
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay to have a few lumps; avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges start to look set.
- Flip and Finish Cooking: Flip the pancake carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adjusting the heat as needed to avoid burning.
- Serve: Serve the pancakes warm with butter, maple syrup, or fresh fruit as desired.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Pancakes can be frozen: cool completely, stack with parchment paper in between, and store in a freezer bag for up to 2 months.
- Reheat frozen pancakes in a toaster or oven for best results.
