These classic buttermilk pancakes are soft, tender, and easy to make with simple pantry ingredients. The buttermilk adds a slight tang while baking powder and baking soda help create light, golden pancakes perfect for breakfast.
Wet ingredients - In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
2 large Eggs, 250 ml Buttermilk , 1 tsp Vanilla extract, 2 tbsp Melted butter
Dry to wet: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
Heat the Pan: Heat a griddle, skillet, or non-stick pan skillet over medium heat. Lightly grease it with butter or cooking spray.
2 tbsp Melted Butter
Cook the Pancakes: Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook until golden brown on the other side, another 1-2 minutes.
Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
½ cup Maple syrup
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