Fluffy buttermilk pancakes perfect for Sunday morning! Crisp and golden on the outside, soft and fluffy on the inside. These pancakes are quick and easy to make, and so satisfying. Best served with real maple syrup, salted butter and fresh berries.
There is nothing better than a slow weekend morning with fresh, homemade pancakes!
Well, maybe a morning with freshly baked waffles, but today we are talking about pancakes. 😉
It is recommended to let the batter sit 10 minutes after mixing all ingredients so the buttermilk can do its magic.
You can technically make this pancake batter ahead of time to save yourself some prep, but keep in mind that the longer the batter sits, the less “fluffy” the pancakes might be.
I’d like a triple stack order of these buttermilk pancakes every weekend for eternity, please and thank you.
Buttermilk Pancakes
Fluffy buttermilk pancakes perfect for Sunday morning! Crisp and golden on the outside, soft and fluffy on the inside. These pancakes are quick and easy to make, and so satisfying. Best served with real maple syrup, salted butter and fresh berries.
Ingredients
- 3 tablespoons butter
- 2 cups all purpose flour, spooned and leveled
- 1/4 cup white granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- extra butter, for greasing (3-4 tablespoons)
- fresh berries, maple syrup, extra butter, to serve
Instructions
- Melt the 3 tablespoons butter and set aside to cool.
- In a large mixing bowl add the flour, sugar, baking powder, baking soda and salt. Mix to combine.
- In a separate mixing bowl, add the buttermilk, eggs and vanilla extract. Beat until fully combined.
- Pour the wet ingredients into the dry ingredients and beat until you have a mostly smooth batter - some lumps are ok. Do not over-mix!
- Add the cooled, melted butter and beat to combine.
- Leave the batter on the kitchen counter to rest for 10 minutes.
- Set a skillet over a low heat and turn your oven to 200˚F. Very lightly grease the skillet with vegetable oil or butter.
- Working in batches of 3-4 pancakes at a time. Add 1/4 cup batter per pancake to the skillet. When small bubbles appear on the surface of the pancakes (about 3 minutes) flip them over and cook until golden on the other side.
- Place the cooked pancakes on a baking sheet and keep warm in the oven while you prepare the rest.
- Serve with fresh berries and a drizzle of maple syrup. Maybe even extra butter!
Notes
• There might still be some lumps in the batter, and that’s perfectly fine. You don’t want to overmix the pancakes or you risk developing the gluten which can lead to a chewy texture.
• We recommend resting the pancake batter for 10 mins during which time the buttermilk will set to work tenderizing the ingredients which leads to more flavorful, fluffy pancakes.
• If you want to you can make up this batter then store it in your fridge so you can make pancakes quickly in the mornings. The batter will last for three days. This might result in slightly less fluffy pancakes.
• We served these Buttermilk Pancakes with fresh berries and maple syrup. You can add fruit like blueberries or raspberries to the batter prior to cooking for another twist on these delicious pancakes.
• Storage: Any leftover pancakes should be stored in an airtight container and refrigerated where they will stay fresh for 3 days. Pancakes can be placed in a ziplock bag and frozen for up to one month. Pancakes can be reheated in a dry skillet or warm oven.
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