Description
These pillowy soft buttermilk pancakes are tangy and tender, paired with a rich, spreadable whipped honey butter. A reliable weekend brunch recipe that yields fluffy, jiggly pancakes every time.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups (360ml) buttermilk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup (113g) unsalted butter, softened (for whipped honey butter)
- 3 tablespoons honey
- ½ teaspoon flaky sea salt (for whipped honey butter)
- ½ teaspoon vanilla extract (for whipped honey butter)
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, and sugar for one minute to aerate and distribute ingredients evenly.
- In a separate bowl or large measuring cup, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon just until the flour is moistened. The batter should be lumpy; do not overmix.
- Cover the bowl and let the batter rest for 10-15 minutes to allow bubbles to form and flour to hydrate.
- While the batter rests, heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should dance and evaporate quickly.
- Lightly grease the pan with butter or oil. Pour about ¼ cup of batter per pancake, avoiding crowding.
- Cook until bubbles form on the surface and pop, leaving small holes, and edges look set (2-3 minutes).
- Flip carefully and cook for another 1-2 minutes until golden brown. Remove to a plate and cover with foil to keep warm.
- For the whipped honey butter, beat the softened butter until pale and fluffy. Add honey, flaky sea salt, and vanilla extract, then beat for another 30 seconds until light and spreadable.
Notes
Do not overmix the batter; lumps are good. Resting the batter for 10-15 minutes is crucial for fluffiness. If making a large batch, keep cooked pancakes warm in a 200°F oven on a wire rack to prevent sogginess. For dairy-free, use oat milk with vinegar and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with 1 tbs
- Calories: 280
- Sugar: 14
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: buttermilk pancakes, fluffy pancakes, weekend brunch, whipped honey butter, easy breakfast, homemade pancakes