Ingredients
6 tablespoons (85g) unsalted butter, melted and slightly cooled
2 1/4 cups (281g) all-purpose flour
1/3 cup (67g) granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
1 teaspoon pure vanilla extract
Butter or nonstick spray for greasing pan
Instructions
- Melt the butter and set aside to cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, and vanilla, then whisk in melted butter.
- Pour the wet mixture into the dry ingredients and gently whisk until just combined. A few lumps are fine. Let batter rest for a few minutes.
- Heat a griddle or large skillet over medium heat. Grease with butter or spray. Pour a heaping 1/4 cup of batter per pancake onto the hot surface.
- Cook for about 2 minutes until edges look set and holes appear on the surface. Flip and cook for 1–2 more minutes until cooked through.
- Repeat with remaining batter, greasing as needed. Keep cooked pancakes warm in a 200°F (93°C) oven until serving.
Notes
- Use real buttermilk for best texture and flavor. Avoid DIY substitutes for this recipe.
- Don’t overmix the batter; small lumps are fine and help keep pancakes tender.
- Let the batter rest before cooking to improve fluffiness.
- Pancakes freeze well for up to 3 months and can be reheated in a 350°F oven or microwave.
- Add-ins like chocolate chips or berries can be folded in before cooking.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
