Description
Golden, fluffy four-inch buttermilk pancakes; fruit and syrup are optional toppings.
Ingredients
Scale
- 2 cups (240 g) All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.75 teaspoon Fine salt
- 2 Large eggs
- 1.75 cups Buttermilk
- 4 tablespoons (57 g) Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract or checked alcohol-free vanilla flavoring
- as needed Butter or neutral oil for pan
- for serving Berries, butter, maple syrup (optional)
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs, buttermilk, melted butter, and vanilla in a second bowl.
- Fold wet ingredients into dry until no large dry patches remain; small lumps are fine. Rest 10 minutes.
- Preheat a lightly greased skillet over medium-low to medium heat. Pour ¼ cup batter for each pancake.
- Cook an estimated 2–3 minutes until edges look less glossy and bubbles begin to pop. Flip once and cook about 1–2 minutes until the center is cooked through. Adjust heat after a test pancake.
- Repeat with remaining batter; keep finished pancakes in one layer on a rack in a low oven if needed. Serve with optional toppings.
Notes
Not kitchen-tested. All times are estimates and include a 10-minute batter rest. Contains wheat, milk, and egg. Optional toppings may add allergens. Refrigerate promptly within 2 hours (1 hour above 90°F / 32°C). Reheat leftovers to 165°F / 74°C. Numerical nutrition has not been calculated.
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American