Buttermilk Pancakes
These super fluffy buttermilk pancakes are golden, tender, and made from scratch in just 20 minutes – so good, you’ll never reach for box mix again.
Equipment
- 2 Mixing Bowls(large and medium)
- Whisk
- Griddle, Non-stick Skillet, or Cast-iron Skillet
- Measuring Spoons
- Spatula
Ingredients
- All-purpose Flour2 cups
- Granulated Sugar2 tbsp
- Baking Powder2 tsp
- Baking Soda½ tsp
- Salt½ tsp
- Buttermilk2 cups
- Eggs(large, at room temperature)2 pcs
- Vanilla Extract2 tsp
- Unsalted Butter(melted and slightly cooled, plus more for the skillet)4 tbsp
Instructions
- Melt the butter in the microwave or on the stovetop, then set it aside to cool slightly while you prepare the rest of the ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Slowly whisk in the melted butter until fully incorporated.
- Pour the wet mixture into the dry and fold together with a spatula until just combined. The batter should look rough and a little lumpy – that's exactly what you need. Set it aside to rest while you heat the pan.
- Place your griddle, cast-iron or nonstick skillet over medium-low heat and let it preheat for about 5 minutes. Lightly grease with butter or cooking spray. To test if it's ready, add a few drops of water to the surface – if they sizzle and evaporate quickly, you’re good to go.
- Portion the batter using about ⅓ cup per pancake. Leave them undisturbed until the edges look set and bubbles begin breaking through the surface, about 2-3 minutes. Flip and give the other side 1-2 minutes until cooked through and golden.
- Repeat with the remaining batter. Lightly grease the skillet between each batch, and adjust the heat between medium-low and low if the pancakes start browning too quickly.
- Serve warm with butter, maple syrup, and fresh berries if desired. Enjoy!
Notes
- Weigh your flour if you can. A kitchen scale gives you the most consistent results. If measuring by cup, spoon the flour in and level it off rather than scooping.
- Don't overmix the batter. A rough batter with a few lumps are fine. Overmixing develops gluten and gives you tough, flat pancakes.
- Don't skip the rest. It takes just 5, but this resting time lets the leaveners activate and the flour absorb the liquid properly.
- Keep the heat at medium-low. Don’t go too high, the pancakes need time to cook through before the outside gets too dark.
- Don't press the pancakes down with the spatula. Pressing down on the pancakes while they cook pushes out all the air that makes them fluffy.
- Keep pancakes warm. If cooking in large batches, keep finished pancakes in a single layer in a 200 oven. Don’t cover – steam makes them soggy.
Nutrition Information
Serving Size: 70 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 149 kcal | 7% |
| Protein | 5 g | 10% |
| Fat | 5.2 g | 8% |
| Saturated | 3 g | 15% |
| Unsaturated | 2 g | 5% |
| Trans | 0.2 g | |
| Carbohydrate | 20 g | 7% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 4 g | 4% |
| Sodium | 285 mg | 12% |
| Cholesterol | 43 mg | 14% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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