These pancakes are the epitome of classic American comfort food. Fluffy, light, and bursting with flavor, they’re perfect for a weekend breakfast or a celebratory brunch. This recipe uses buttermilk for added tang and lift, ensuring a truly irresistible stack.
Ingredients:
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups buttermilk
- 3 tablespoons melted butter, cooled slightly
- 1 teaspoon vanilla extract
Instructions:
- Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
- Wet Meets Dry: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk just until combined. Important Tip: Do not overmix! A few small lumps are perfectly fine, as overmixing can lead to tough pancakes.
- Heat the Griddle: Preheat a lightly greased griddle or large skillet over medium heat. You can test the heat by flicking a few drops of water onto the griddle. If the water sizzles and evaporates quickly, the griddle is hot enough.
- Cook the Pancakes: For each pancake, pour about ¼ cup of batter onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface of the batter and the edges start to set. Gently flip the pancakes and cook for another 1-2 minutes, or until golden brown.
- Serve and Enjoy: Serve your fluffy pancakes immediately with your favorite toppings like butter and maple syrup, fresh fruit, whipped cream, or chocolate chips.
Tips:
- For extra fluffy pancakes, separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Then, gently fold the whipped egg whites into the batter just before cooking.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 ½ cups of milk. Let it sit for 5 minutes before using.
- Keep your pancakes warm by placing them on a plate in a preheated oven (200°F/93°C) while you cook the remaining batter.
- Make a big batch! Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave or toaster oven.