There’s a special place in every breakfast lover’s heart for pancakes—especially when they’re fluffy, golden, and made from scratch. I think of pancakes as a warm hug on a plate. Whether you’re making memories with family on a slow Sunday morning or just want to treat yourself on a weekday, these Classic Buttermilk Pancakes never disappoint.
What sets these pancakes apart is the buttermilk—it gives them that irresistible tang and keeps them moist and tender. I’ve tested a lot of recipes, and I promise, this is the one you’ll come back to again and again. These pancakes puff up beautifully on the griddle, with a crispy edge and a soft, cake-like center. Don’t be surprised if your kitchen smells like a cozy diner in no time!
But pancakes aren’t just about the batter. The real magic comes from the ritual: mixing up the ingredients, waiting for those little bubbles to form before flipping, and then stacking them high while the butter melts and the maple syrup pools in every nook and cranny. If you ask me, there’s no better way to start the day.
Don’t be afraid to put your own twist on these, either. Blueberries, chocolate chips, sliced bananas—anything goes! And if you really want to kick things up a notch, try adding a dash of cinnamon or a splash of vanilla extract.
So grab your mixing bowl, fire up the griddle, and get ready for pancake perfection. Here’s to making mornings delicious!
Classic Buttermilk Pancakes Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Butter and maple syrup, for serving
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla (if using).
- Make the Batter: Pour the wet ingredients into the dry. Gently mix until just combined; don’t overmix—lumps are okay!
- Cook the Pancakes: Heat a nonstick griddle or skillet over medium heat. Grease lightly with butter. Scoop 1/4 cup batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden.
- Serve: Stack pancakes high, add a pat of butter, and drizzle generously with warm maple syrup.
These classic buttermilk pancakes are pure breakfast bliss. Serve them with fresh fruit, whipped cream, or your favorite toppings for a breakfast that feels like a celebration—no special occasion required!
