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buttermilk pancakes with syrup
buttermilk pancake recipe, Buttermilk pancakes, buttermilk pancakes recipe, fluffy pancake recipe, pancake recipe

Delicious Buttermilk Pancakes

5 from 3 votes
Prep Time :5 minutes
Cook Time :5 minutes
Batter Rest Time :15 minutes
Total Time :27 minutes
Serves: 11
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Ingredients

  • 2 cups all-purpose flour
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter melted
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder non-aluminum
  • 1/2 teaspoon salt
  • oil for frying
  • maple syrup for serving
  • fresh berries for serving
  • butter for serving
US Customary - Metric

Instructions

  • Place a large baking sheet in the oven and preheat to 200°F.
  • In a medium bowl, sift the the all-purpose flour, baking powder, and salt. Whisk well and set aside.
    Sifted flour, baking powder, and salt
  • Then, add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk together until well combined.
    buttermilk, eggs, sugar, and vanilla in a mixing bowl
  • Next, add flour mixture and mix until combined. Be careful not to over mix the batter. It’s okay if there are a few lumps. Let your batter sit for about 15 minutes.
    flour added to pancake batter
  • Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.Then, pour ⅓ a cup of pancake batter onto the heated skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
  • Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Transfer the cooked pancakes to the oven and repeat the process (oil, batter, flip) until all of the batter has been used.
    1 pancake in a skillet
  • Serve the pancakes warm with butter, maple syrup, and fresh fruit.
    pancakes on a baking dish

Notes

Tips for the Perfect Buttermilk Pancakes

  • Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
  • Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
  • Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
  • Use a Light Touch When Pouring: Pour the batter gently and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
  • Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
  • Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
 
 

Nutritional Information

Serving: 1 pancakeCalories: 184kcal (9%)Carbohydrates: 26g (9%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mg (15%)Sodium: 312mg (14%)Potassium: 97mg (3%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 242IU (5%)Calcium: 124mg (12%)Iron: 1mg (6%)