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!
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.
2 cups all-purpose flour, ⅓ cup confectioners sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoon 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.