There’s a certain kind of magic that happens in my kitchen on a slow Saturday morning. It starts with the gentle sizzle of batter hitting a warm, buttered skillet, and within minutes, the air fills with the sweet, comforting scent of vanilla and caramelizing sugar. I stumbled upon the quest for the perfect pancake after one too many disappointing, dense breakfasts. After a dozen tests—some too bready, others too flat—I finally perfected this fluffy buttermilk pancake recipe. The moment I saw those first golden tops bubble and rise into impossibly light, cloud-like stacks, I knew I’d found my forever recipe. It’s a little ritual that turns an ordinary morning into something special, and now, I’m thrilled to share it with you
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups buttermilk, shaken
- 2 large eggs
- ¼ cup unsalted butter, melted (plus more for the skillet)
- 1 teaspoon pure vanilla extract
Now, let’s talk ingredients. The buttermilk is the non-negotiable star here—its acidity reacts with the baking soda to create those signature air bubbles and a delicate texture. Don’t even think about substituting it with regular milk; it makes a huge difference. If you’re in a true pinch, you can make a buttermilk substitute by adding 2 tablespoons of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5 minutes, but trust me, the real stuff is better. Also, using fine sea salt instead of coarse ensures it dissolves evenly throughout the batter, giving you a perfect flavor in every bite.(See the next page below to continue…)