These fluffy buttermilk pancakes are quick and easy to make, thanks to the use of self-rising flour. Perfect for a weekend breakfast or a special brunch, these pancakes are light, airy, and deliciously satisfying.
Ingredients
- 2 cups self-rising flour
- 2 tablespoons granulated sugar
- 1 ½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Fresh fruit, for serving (optional)
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, whisk together the self-rising flour and granulated sugar until well combined.
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In a separate bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract (if using). Mix until smooth.
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Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes.
Step 2: Heat the Griddle
- Preheat a non-stick griddle or skillet over medium heat. Lightly grease the surface with a small amount of butter.
Step 3: Cook the Pancakes
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Once the griddle is hot, pour about ¼ cup of batter for each pancake onto the griddle. Leave enough space between pancakes to allow for spreading.
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Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the griddle and keep warm in a low oven (about 200°F) while you cook the remaining batter.
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Serve the pancakes warm with maple syrup and fresh fruit, if desired.
Tips
- For extra fluffy pancakes, let the batter rest for a
