These Best Buttermilk Pancakes are soft, fluffy, and lightly tangy with golden edges. Perfect for breakfast or brunch with syrup, fruit, or butter.

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2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup melted butter

1 teaspoon vanilla extract

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1. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

2. In another bowl whisk eggs, buttermilk, melted butter, and vanilla.

3. Pour wet ingredients into dry ingredients and mix gently until just combined.

4. Heat a lightly greased skillet or griddle over medium heat.

5. Pour 1/4 cup batter for each pancake onto the pan.

6. Cook until bubbles appear on the surface, then flip.

7. Cook the other side until golden brown and fully cooked.

8. Serve warm with butter, syrup, or fruit.

Do not overmix the batter to keep pancakes fluffy.

If buttermilk is unavailable, mix milk with lemon juice or vinegar.

Keep cooked pancakes warm in a low oven while finishing the batch.

You can add blueberries, chocolate chips, or banana slices for variations.