Buttermilk Pancakes: Fluffy and Easy for Breakfast
These fluffy buttermilk pancakes come together with a short ingredient list, a brief batter rest, and a hot griddle for a tender breakfast.
Servings: 12
pancakes
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Ingredients
- 2 cups flour
- ⅛ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon vegetable oil
- as desired butter and maple syrup for serving
Instructions
Instructions
- Whisk flour, sugar, baking soda, salt, and baking powder together.
- Whisk eggs and buttermilk until combined.
- Pour wet ingredients into dry ingredients and gently stir; the batter will be lumpy.
- Lightly rub oil over a griddle and heat it to 350°F.
- Rest the batter for 5 to 10 minutes, then add ¼ cup batter per pancake.
- Flip when the tops are covered with bubbles and some have popped.
- Serve hot with butter and maple syrup.