Classic Buttermilk Pancakes

Classic Buttermilk Pancakes

Light, fluffy, and full of flavor — these golden buttermilk pancakes are a breakfast classic that melt in your mouth!

Ingredients (Makes 8–10 pancakes):

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups buttermilk (shake well before using)

• 2 large eggs

• 4 tablespoons melted butter

• 1 teaspoon vanilla extract

• Butter or oil (for cooking)

Instructions:

1. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients:
   In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla. Stir to combine.

3. Combine:
   Pour the wet ingredients into the dry ingredients. Mix just until combined — the batter will be a little lumpy (don’t overmix!).

4. Cook Pancakes:
   Heat a lightly oiled or buttered skillet/griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

5. Serve:
   Stack them up and serve warm with maple syrup, butter, or fresh fruit.

Tips:

• No buttermilk? Make your own by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk. Let sit for 5 minutes.

• For extra fluffy pancakes, don’t press down on them while cooking.

• Add blueberries, chocolate chips, or banana slices for fun variations!