Better Than Copycat Buttermilk Pancakes

Fluffy, golden, and irresistibly tender, these *Better Than Copycat Buttermilk Pancakes* are your ultimate breakfast upgrade! Made with simple pantry staples and a generous splash of creamy buttermilk, these pancakes achieve that classic diner-style perfection with a hint of vanilla and buttery richness. Unlike traditional recipes, this one strikes the perfect balance between crisp edges and a melt-in-your-mouth texture by allowing the batter to rest for a few minutes, enhancing fluffiness. Quick to prepare in just 30 minutes and ideal for weekend brunch or busy mornings, these pancakes pair beautifully with maple syrup, fresh fruit, or a dollop of whipped cream. Whether you’re serving family or friends, this crowd-pleasing recipe ensures a stack of pancake bliss every time – better than any restaurant!

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon neutral cooking oil (e.g., vegetable or canola)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Step 2

In a separate medium mixing bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and well-combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; some lumps are normal and will ensure fluffy pancakes.

Step 4

Let the batter rest for 5 minutes at room temperature to allow the ingredients to meld and the baking powder to activate.

Step 5

Heat a large nonstick skillet or griddle over medium heat and lightly grease it with 1 tablespoon of neutral cooking oil.

Step 6

Using a 1/4-cup measuring cup, scoop the pancake batter onto the hot skillet, spacing pancakes at least 2 inches apart. Gently spread the batter if needed to form an even round shape.

Step 7

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully using a spatula and cook the other side for another 2-3 minutes, or until golden brown.

Step 8

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, re-greasing the skillet as needed.

Step 9

Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.

Nutrition Facts

Serving size	(900.5g)

Amount per serving	% Daily Value*
Calories	1600.2

Total Fat 42.5g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 425.7mg	0%
Sodium 3993.6mg	0%
Total Carbohydrate 251.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 62.4g
Protein 52.5g	0%

Vitamin D 333.8IU	0%
Calcium 650.4mg	0%
Iron 13.3mg	0%
Potassium 1063.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 13.1%

Carbs: 62.9%