Description
Light, airy, and tender pancakes made with real buttermilk and a simple technique to avoid overmixing. Served with whipped vanilla honey butter for a cozy breakfast tradition.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) sugar
- 2 teaspoons (8g) baking powder
- ½ teaspoon (2g) baking soda
- ½ teaspoon (3g) salt
- 1 ¾ cups (420ml) buttermilk
- 2 large eggs, room temperature
- ¼ cup (55g) melted butter, cooled slightly
- 1 teaspoon (5ml) vanilla extract
- ½ cup (115g) unsalted butter, softened (for whipped butter)
- 3 tablespoons (45ml) honey (for whipped butter)
- 1 teaspoon (5g) vanilla bean paste (for whipped butter)
- Pinch of salt (for whipped butter)
- 1–2 tablespoons heavy cream, optional (for whipped butter)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl for 30 seconds to distribute leavening agents evenly.
- In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently fold them together until the flour just disappears; the batter should remain lumpy. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water; it should sizzle and evaporate. Lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving small holes.
- Flip carefully and cook for another 1-2 minutes until golden brown. Transfer cooked pancakes to a wire rack in a 200°F oven to keep warm.
- While pancakes cook, whip the softened butter, honey, vanilla bean paste, and pinch of salt until light and fluffy. Spread generously on hot pancakes.
Notes
Do not overmix the batter; lumpy batter results in fluffy pancakes. Let the batter rest for 5-10 minutes if time permits for extra fluffiness. Keep cooked pancakes warm on a wire rack in a 200°F oven to prevent sogginess. The whipped vanilla honey butter can be made up to 2 days ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 medium pancake wit
- Calories: 180
- Sugar: 4
- Sodium: 3
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, whipped vanilla honey butter, easy pancakes, family breakfast