# Fluffy Buttermilk Pancakes

> Tall, tender buttermilk pancakes with crisp golden edges. A weekend staple that comes together in minutes and disappears even faster.

- **Prep:** 10 min
- **Cook:** 15 min
- **Total:** 25 min
- **Servings:** 4
- **Difficulty:** Easy
- **Category:** Breakfast
- **Tags:** breakfast, pancakes, weekend

## Ingredients

- 2 cups all-purpose flour — spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups buttermilk — well shaken
- 2 large eggs
- 4 tablespoons unsalted butter — melted and cooled
- 1 teaspoon vanilla extract
- butter or oil for the griddle

## Steps

1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2. In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
3. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. A few lumps are fine — do not overmix.
4. Heat a griddle or large skillet over medium heat and grease lightly. Drop 1/4-cup scoops of batter and cook until bubbles form on top and the edges look set, about 2–3 minutes.
5. Flip and cook another 1–2 minutes until golden brown. Keep warm while you cook the rest, then serve with maple syrup and butter.

## Notes

For extra-tender pancakes, let the batter rest for 5–10 minutes before cooking.

If you have no buttermilk, stir 2 tablespoons of lemon juice into 2 cups of whole milk and let it sit for 5 minutes.

Leftovers freeze well for up to a month — reheat in a toaster directly from frozen.