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Fluffy Buttermilk Pancakes
Whether you're hosting a special brunch or simply treating yourself to a cozy weekend breakfast, these Fluffy Buttermilk Pancakes deliver restaurant-quality results in the comfort of your own kitchen.
Servings: 12 pancakes
Calories: 2004kcal
Ingredients
- 4 tablespoons melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 2 cups buttermilk
- 1 teaspoon baking powder
- 2 cups all-purpose flour
Instructions
- In a large mixing bowl, whisk together the melted butter, eggs, and sugar.
- Whisk in the buttermilk and vanilla until the mixture is homogeneous.
- Add the baking powder and flour. Gently whisk in the dry ingredients until no more pockets of dry ingredients remain in the pancake batter.
- Add ¼ cup of batter at a time to a nonstick pan or skillet over medium heat. Cook your pancakes for about 1 ½ minutes per side, or until golden brown.
- Serve and enjoy!
Notes
- You can store your leftover pancakes in the fridge for up to a week. Reheat 2 pancakes for 30 seconds in the microwave.
- Freeze your pancakes for up to 3 months. Reheat 2 frozen pancakes for 45-60 seconds.
- The vanilla draws out the sweetness of the pancakes to give them a nice, well-rounded flavor.
- Be careful not to add too much baking powder. While this is the key ingredient in fluffing up your pancakes, too much will thicken them too much and prevent them from cooking all the way.
Nutrition
Calories: 2004kcal | Carbohydrates: 267g | Protein: 58g | Fat: 76g | Saturated Fat: 42g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 664mg | Sodium: 1481mg | Potassium: 1119mg | Fiber: 7g | Sugar: 75g | Vitamin A: 2904IU | Calcium: 913mg | Iron: 15mg