Description
These fluffy Buttermilk Pancakes are easy to make from scratch with just a handful of pantry ingredients. They taste so amazing that you’ll never want to use another store-bought pancake mix again.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
- Butter, ghee, cooking oil, or cooking srpay, for cooking
Instructions
- Mix the dry ingredients. In a medium mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together until everything is combined.
- Mix the wet ingredients. In a large mixing bowl, add the buttermilk, egg, vanilla extract, and melted butter. Whisk together until everything is combined.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and gently whisk together until just combined. You want to make sure there are no visible clumps of flour. It’s normal for the pancake mix to look lumpy. DO NOT OVERMIX.
- Let the batter rest for 10 to 15 minutes at room temperature. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
- Cook the pancakes. Heat a griddle to 375°F or large nonstick skillet over medium heat. Once hot, lightly brush the skillet with butter, ghee, cooking oil, or cooking spray.
- Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes. Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2 to 3 minutes. Confidently flip the pancake and let the other side cook for another 1 to 2 minutes, or until the pancake is cooked through.
- Lightly brush the griddle or skillet with more butter as needed between batches. You may need to turn the heat down to medium-low to make sure the pancakes cook evenly and get golden brown.
- Serve and enjoy! I like to serve these buttermilk pancakes with butter and pure maple syrup or fresh berries and whipped cream.
Notes
- How to make homemade buttermilk: If you don’t have buttermilk, you can make it by adding 2 tablespoons of distilled white vinegar, fresh lemon juice, or apple cider vinegar to a pourable measuring cup. Then add enough milk until it reaches the 1½ cups measuring line. I recommend using whole milk, but 2% or dairy-free milk will work too. Mix to combine and let it sit at room temperature for 5 to 10 minutes. The mixture will thicken slightly and start to curdle.
- Leftovers will keep in the fridge in an airtight container for up to 3 days.
- Reheat leftover pancakes in the toaster or microwave until warmed through.
- Make it dairy-free: Use homemade buttermilk with oat milk, soy milk, or almond milk. Use melted coconut oil, dairy-free butter, or vegetable oil instead of regular butter.
- Nutritional information is a rough estimate based on 2 pancakes without any additional toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 194
- Sugar: 6g
- Sodium: 387mg
- Fat: 4.9g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30.4g
- Fiber: 0.9g
- Protein: 6.3g
- Cholesterol: 46mg