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Pancakes Warm Breakfast Stack

Is there anything more comforting on a cold morning than a stack of fluffy, golden pancakes? This foolproof recipe creates the lightest, most tender pancakes that'll have your family coming back for seconds (and thirds!). Make a double batch and freeze the extras for those super busy mornings when you need breakfast on the table in minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter plus more for cooking
  • 1 teaspoon vanilla extract
  • Maple syrup fresh berries, and butter for serving

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix—a few lumps are perfectly fine and will make your pancakes extra fluffy!
  4. Heat a griddle or large skillet over medium heat and add a small pat of butter. Pour 1/4 cup of batter for each pancake onto the hot surface.
  5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
  6. Keep finished pancakes warm in a 200°F oven while you cook the remaining batter. Serve in stacks with warm maple syrup, a pat of butter, and fresh berries if desired.