Description
These fluffy buttermilk pancakes are the ultimate breakfast comfort food—light, golden, and perfectly crisp on the edges with soft, tender centers. Made with pantry staples and no boxed mix, this easy homemade pancake recipe is a reliable favorite for busy weekdays or slow Sunday mornings. Stack them high and smother them in syrup, fruit, or butter for a classic and satisfying breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: blueberries, chocolate chips, or sliced bananas for mix-ins
Instructions
-
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
-
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
-
Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are okay—don’t overmix.
-
Let the batter rest while you heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
-
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown.
-
Serve warm with butter, syrup, or your favorite toppings.
Notes
- Use a buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk. Let sit for 5 minutes.
- Stir in mix-ins like chocolate chips or blueberries right before cooking.
- Let the batter rest for a few minutes before cooking to help the pancakes rise.
- Make them dairy-free with almond milk and coconut oil.
- Add mashed banana or Greek yogurt for extra moisture and protein.
