The BEST Buttermilk Pancakes Recipe

Ingredients

• 2 cups All-Purpose Flour ((250g) Spoon and level when measuring. Can substitute some with whole wheat flour, but additional buttermilk may be needed to adjust consistency.)
• 3 tablespoons Granulated Sugar (Adds sweetness and aids in browning. Adjust to taste.)
• 2 teaspoons Baking Powder (Essential for the pancakes' rise. Ensure it's fresh for best results.)
• ½ teaspoon Baking Soda (Reacts with buttermilk to create a light and airy texture. Do not substitute.)
• ½ teaspoon Salt (Balances the sweetness and enhances the overall flavor profile.)
• 2 ¼ cups Buttermilk ((530ml) Adds tang and moisture. For a substitute, combine 2 tablespoons + ¾ teaspoon of white vinegar or lemon juice with enough milk to reach 2 ¼ cups total volume; let sit for 5 minutes before using.)
• 2 Large Eggs (Lightly beaten. Room temperature preferred for easier mixing.)
• 1 teaspoon Vanilla Extract (Adds a subtle vanilla flavor that complements the other ingredients.)
• 4 tablespoons Unsalted Butter (Melted and cooled (57g). Prevents cooking the eggs when mixing into the batter. Can substitute with canola oil but butter tastes better!)

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents, preventing lumps and ensuring a consistent rise.
2. In a separate, medium-sized bowl, whisk together the buttermilk, lightly beaten eggs, and vanilla extract until fully combined.
3. Slowly drizzle the melted (and slightly cooled) butter into the wet ingredients while whisking continuously. Ensure the butter isn't too hot to avoid cooking the eggs. Whisk until just combined.
4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until *just* combined. Be careful not to overmix – a few streaks of flour are okay and desired; overmixing will result in flat, dense pancakes.
5. Preheat a non-stick skillet or griddle over medium-low heat. Lightly spray the skillet with cooking spray, canola oil, or brush with melted butter to prevent the pancakes from sticking.
6. Once the skillet is preheated (test by flicking a drop of water onto the pan; it should sizzle gently and quickly evaporate), pour 1/2 to 2/3 cup of batter onto the hot skillet for each pancake.
7. Cook for 2-3 minutes per side, or until bubbles start to form and pop on the surface and the edges appear set. Carefully flip the pancake with a thin, wide spatula when the bottom is golden brown.
8. Continue cooking for another 2-3 minutes, or until golden brown on the other side and the pancake is cooked through. Repeat with the remaining batter, greasing the skillet as needed between batches.
9. Serve the pancakes immediately while warm, topped with your favorite toppings such as salted butter and maple syrup. Fresh berries, whipped cream, chocolate chips, or a dusting of powdered sugar are also excellent choices.