This is the BEST Buttermilk Pancake recipe. The pancakes are light, fluffy, and melt in your mouth. Serve warm with butter and maple syrup and you will be in pancake heaven!
Recipe from Two Peas & Their Pod
5 from 2 votes
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
2 1/2cupsall-purpose flour
3/4teaspoonfine sea salt
3cupsbuttermilk,at room temperature
1/4cupunsalted butter,melted and cooled to room temperature
2large eggs,at room temperature, slightly beaten
1teaspoonpure vanilla extract
Additional butter for cooking pancakes
Pure maple syrup and butter,for serving, if desired
Preheat an electric griddle to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together.
Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.
Grease the griddle with butter. Pour about 1/2 cup of batter onto the hot griddle. Cook pancake until bubbles form and edges are set, about 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
Serve pancakes immediately with butter and maple syrup.
If you don’t have a griddle, you can cook the pancakes on the stove in a skillet.To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200 °F until ready to eat.Pancakes will keep wrapped in the fridge for up to 5 days. To freeze, wrap cooled pancakes with plastic wrap and put in a freezer bag. Freeze for up to 1 month.