Homemade Buttermilk Pancakes

5 from 5 votes

These light and fluffy classic homemade buttermilk pancakes are a cinch to make.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: pancakes

Servings: large pancakes

Calories: 408kcal

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2 cups All-purpose flour, 3 Tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
In a separate bowl, whisk together the egg, buttermilk, butter or oil, and vanilla.
1 large egg, 2 cups buttermilk, 2 Tablespoons melted unsalted butter or vegetable oil, 1 1/2 teaspoons vanilla extract
Make a well in the middle of the dry ingredients. Pour the wet ingredients into the dry ingredients, gently stir until all traces of the dry ingredients disappear. There will be small lumps.
Let the batter rest for 15 minutes.
While the batter rests, heat a large skillet over medium-heat or preheat an electric griddle to 350°F.
Lightly grease the pan with butter or vegetable oil.
Spoon 1/4 cup portions of batter onto the hot surface.
Cook the pancakes until small bubbles form on the tops and bottoms are light brown (about 1 to 2 minutes).
Flip and cook another 1 to 2 minutes until the bottoms are brown.
Serve with butter and pure maple syrup.
Freeze leftover pancakes on a baking sheet. When you are ready to use, reheat them in a 250°F oven.

Store leftover pancakes in an airtight container in the fridge for up to 4 days.