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The Boat Shed Kitchen

Buttermilk Pancakes

These buttermilk pancakes are soft, fluffy, and golden, with a slight tang that makes them irresistible. Perfect for a cozy breakfast, they’re easy to whip up and pair beautifully with maple syrup, fruit, or whipped cream.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 55 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 3 tbsp granulated sugar
  • 2 tsp vanilla extract
  • ¼ cup unsalted butter melted (plus more for cooking)
  • 2¼ cups buttermilk
  • 2¼ cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Method
 

  1. In a large bowl, whisk eggs, sugar, and vanilla. Stir in melted butter and buttermilk.
  2. In another bowl, whisk flour, baking powder, baking soda, and salt.
  3. Fold dry ingredients into wet until just combined.
  4. Batter will be lumpy. Let rest 30 minutes.
  5. Heat a skillet with butter over medium-low.
  6. Pour batter and cook until bubbles form and edges set. Flip once golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/buttermilk-pancakes-2/

Notes

  • Do not overmix the batter; lumps keep the pancakes tender.
  • Resting the batter makes them extra fluffy.
  • Keep cooked pancakes warm in a low oven while finishing the batch.