Classic Buttermilk Pancakes

If you’re craving light, fluffy buttermilk pancakes that melt in your mouth, you’ve come to the right place.

This classic buttermilk pancake recipe is simple, foolproof, and perfect for breakfast or brunch. You’ll have golden, delicious pancakes ready in no time.

Plus, we’re sharing easy ways to elevate them with blueberries, chocolate chips, or a luscious blueberry syrup.

Grab a spoon and a mixing bowl, and let’s cook!

Shopping List:

• All-purpose flour

• Baking powder

• Baking soda

• Sugar

• Salt

• Eggs

• Buttermilk

• Unsalted butter

• Vanilla extract

• Cooking spray or additional butter (for cooking)

• Optional: blueberries, chocolate chips, maple syrup, fresh lemon (for blueberry syrup)

Ingredients:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3 tablespoons granulated sugar

• ½ teaspoon salt

• 2 large eggs

• 2 cups buttermilk

• ¼ cup unsalted butter, melted and cooled slightly

• 1 teaspoon vanilla extract

• Butter or cooking spray (for skillet)

Optional Add-ins:

• ½ cup fresh or frozen blueberries

• ½ cup chocolate chips

For Blueberry Syrup:

• 1 cup fresh or frozen blueberries

• ¼ cup sugar

• 1 tablespoon fresh lemon juice

• ¼ cup water

Instructions:

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This creates the fluffy base for your pancakes.

2. Combine the Wet Ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.

3. Make the Batter: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter will be slightly lumpy, and that’s okay! Overmixing can make the pancakes dense.

4. Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

5. Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. If desired, sprinkle blueberries or chocolate chips over the top of each pancake before flipping. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.

6. Keep Warm: Transfer cooked pancakes to a warm oven (200°F) while you cook the rest.

7. Make Blueberry Syrup (Optional): In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and water. Simmer for 8-10 minutes until the blueberries break down and the syrup thickens slightly. Serve warm over pancakes.

Serving Suggestions:

• Blueberry Bliss: Add fresh blueberries to the batter and top with homemade blueberry syrup.

• Chocolate Lovers: Sprinkle chocolate chips into the batter and drizzle with warm maple syrup.

• Classic Comfort: Serve with a pat of butter and pure maple syrup for timeless pancake perfection.

Pro Tips:

• No buttermilk? Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.

• Fluffier Pancakes: Let the batter rest for 5-10 minutes before cooking.

• Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven.

These buttermilk pancakes are perfect for family breakfasts or weekend brunches. Whether you go classic or get creative with add-ins, this recipe guarantees fluffy, mouthwatering results every time.

Enjoy!