Magnolia Buttermilk Pancakes Recipe
Fluffy, golden, and rich in flavor, these Magnolia Buttermilk Pancakes are a breakfast favorite. Made with tangy buttermilk and a hint of vanilla, they turn out light and soft with a slightly crispy edge. Perfect for drizzling with maple syrup or topping with fresh fruit.
Servings: 4
Calories: 300kcal
Cost: $5-$8
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter (melted)
- Butter or oil (for cooking)
Notes
Cooking Steps:
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Prepare the Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the melted butter. Let the batter rest for 5 minutes.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges start to set (2–3 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
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Serve & Enjoy:
- Stack the pancakes and serve warm with butter, maple syrup, or fresh fruit.