If you love perfectly fluffy buttermilk pancakes for breakfast any day of the week, you're in great company and this is my fave recipe! Whether you're feeding a crowd, or enjoying a tall stack of pancakes as a weekend treat, these golden pancakes do not disappoint!
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Instructions
Whisk together the all-purpose flour, confectioners sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the buttermilk, beaten eggs, and melted butter - along with optional vanilla extract or maple syrup.
Combine your pancake batter by pouring the wet mixture into the dry mixture, then stirring just enough to incorporate all of the ingredients into a lumpy batter. Do not over-mix. Once combined, set aside for 15 minutes on the counter.
Heat a large non-stick frying pan, skillet, or griddle to medium (to medium-low) heat, then use vegetable oil and a basting brush to evenly coat the cooking surface.
Scoop or ladle the mixture onto the heated skillet or griddle in heaping ¼ cup scoop portions. Cook each pancake until both sides are golden brown, flipping the pancakes when the bubbles on the surface are burst.
Serve immediately with your favorite syrups, fruit, or toppings.
Notes
When the pancakes have bubbles that are bursting on the uncooked side, take a peek at the side that is touching the skillet to see if it has a golden brown color. Then you'll know the pancakes are ready to flip.
Feel free to add some mix-ins to the batter right before you are ready to cook. Fresh or frozen blueberries, chocolate chips, or chopped bananas and walnuts would be delicious!
Make sure to not over-mix your pancake batter or you won't get a fluffy texture. Over-mixing batter causes flat and dense pancakes.