This recipe for buttermilk pancakes is a breakfast delight of light, fluffy and absolutely scrumptious pancakes cooked to golden brown perfection. These pancakes are my family's favorite! They are easy to make and are so perfect for any breakfast or brunch gathering!
To keep pancakes warm while you are making the whole batch, heat oven to 225°F and place a large sheet pan inside.
In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg (if using).
Add the eggs, buttermilk, and vanilla and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mix. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!
If you don't have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.
Photos by Sasha at Eat Love Eats.