Best Buttermilk Pancakes

Enjoy the best buttermilk pancakes that are light and fluffy. A hearty breakfast ready in no-time. Freeze a batch for later

Course Breakfast, Brunch, Christmas, Mother's Day, New Year's Brunch

Cuisine American

Keyword buttermilk pancake recipe, buttermilk pancakes, fluffy buttermilk pancakes

Prep Time 10

Cook Time 5

rest time 30

Total Time 45

Servings pancakes

Calories 155kcal

In a large mixing bowl, combine the dry ingredients, 2 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
Make a well in the center of the dry ingredients. Add 1¾ cups buttermilk, ¼ cup melted butter, 2 teaspoons vanilla extract, and 1 large egg.
Whisk until no large clumps remain. Be careful not to overmix the batter. Note 3
The pancakes are at their best if the batter is left to rest at least 30 minutes before continuing with the recipe.
Place the griddle or cast-iron skillet over medium-high heat. Add cooking oil or spray the pan with non-stick cooking spray.
Let the griddle get hot, then reduce heat to medium-low.
Spoon ⅓ cup of batter onto the skillet. Be sure to pour from a center point of the pancake to ensure a round pancake.
Cook until small bubbles appear on the surface of the pancakes, about 2-3 minutes. Then, flip the pancake to cook the second side, another 2-3 minutes.
Place the finished pancakes on a plate and keep warm in the oven. Put the oven on the lowest temperature setting.
Serve with your favorite toppings or maple syrup.

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: We use unsalted butter for baking and cooking. If you must use salted butter, reduce your salt to ¼ teaspoon.

Note 2: We don't calculate the oil in the nutritional facts as we use the spray.

Note 3: Optional add-ins are 1 cup of either blueberries, strawberries, raspberries, or chocolate chips.

Note 4: The batter can be made the night before and kept in an airtight covered container in the refrigerator.

Storage and Freezer Tips: Pancakes can be frozen in freezer-safe bags for up to 3 months. Reheat in the oven or microwave.

Let the pancake batter sit for about 30 minutes to let the flavors blend. This will ensure a nice and fluffy pancake with excellent consistency.
Do not over mix the batter. A few lumps are okay.
Use a griddle to make your pancakes. The thick cast iron allows the pancakes to get a nice brown crust and a fluffy interior.
Don’t flip your pancakes too early. Let the pancake cook on one side. The top batter will develop bubbles as they are ready to flip.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.