buttermilk pancakes recipe

 Servings:13 pancakes

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Ingredients

2cups all-purpose flour*

2Tbspgranulated sugar

2tspbaking powder

1tspbaking soda

3/4tspsalt

2large eggs

2 1/2cupsbuttermilk

4Tbspunsalted butter,diced into 1 Tbsp pieces and melted

Vegetable oil or butter for griddle

Maple syrup,for serving

Instructions

If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes). 

If using an electric griddle to cook pancakes preheat it to 375 degrees.

If using non-stick skillets you’ll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.

In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.

In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that’s fine). 

Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don’t over-mix or pancakes won’t be fluffy). 

Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle. 

Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

Recipe Notes

If you like pancakes a bit thicker use the scoop and level method to measure flour for slightly thinner pancakes use the spoon and level method to measure flour.

Use real buttermilk for best results. Don’t use the buttermilk substitute (of milk + lemon/vinegar) here. 

Try them with fresh blueberries too. Dot onto batter after ladling onto griddle before flipping.

Try them with different syrups. My favorites are homemade blueberry, strawberry or buttermilk (see notes in post above for recipes).

Nutrition Facts

The Best Buttermilk Pancakes

Amount Per Serving

Calories 147Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 39mg13%

Sodium 290mg13%

Potassium 169mg5%

Carbohydrates 19g6%

Sugar 4g4%

Protein 3g6%

Vitamin A 220IU4%

Calcium 94mg9%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Course: Breakfast

Cuisine: American

Keyword: Buttermilk Pancakes