Fluffy Buttermilk Pancakes Recipe Perfect for a Cozy Morning Breakfast
A classic recipe for light, airy, and tender pancakes with a subtle vanilla aroma, perfect for cozy mornings and easy to make with simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 medium pancakes (3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/4 cups (300 ml) buttermilk (full-fat recommended)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- Optional: pinch of cinnamon
- Optional toppings: maple syrup or fresh berries
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract together. The butter should be warm but not hot.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. The batter should be lumpy; do not overmix.
- Let the batter rest for 5 minutes to hydrate the flour and activate the baking soda.
- Heat a non-stick skillet or griddle over medium heat. Test by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
- Lightly grease the pan with butter or oil. Using a 1/4 cup measuring cup, pour batter onto the hot surface.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully with a thin spatula and cook the other side for 1-2 minutes until golden and cooked through.
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the batch.
Notes
Do not overmix the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking. Use medium heat to avoid burning or drying out pancakes. If batter is too thick, add a splash more buttermilk; if too thin, add a bit more flour.
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 1
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, vanilla pancakes, easy breakfast, cozy morning recipe