Easy Buttermilk Pancakes

5 from 1 vote

Fluffy, tender, and perfectly golden Buttermilk Pancakes made from scratch. This classic breakfast staple comes together quickly with simple pantry ingredients and delivers a soft, melt-in-your-mouth texture.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all purpose flour Spoon and leveled
2 tablespoons granulated sugar Adds a hint of sweetness
2 teaspoons baking powder For maximum lift
1 teaspoon baking soda Reacts with the buttermilk
½ teaspoon kosher salt Balances the flavors
2 cups whole buttermilk Thick and cultured
2 large eggs Room temperature
¼ cup unsalted butter Melted and slightly cooled
1 teaspoon vanilla extract Optional for extra flavor

Equipment

1 Large mixing bowl For combining the batter
1 Whisk For mixing ingredients smoothly
1 Skillet For cooking the pancakes
1 Spatula For flipping

Method

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Whisk the melted butter, buttermilk, and eggs together in a separate bowl until completely smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula.
Pour one third cup of the batter onto a hot buttered skillet over medium heat.
Wait until bubbles form on the surface before flipping, then cook for one more minute.

Nutrition

Serving: 150gCalories: 285kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 450mgPotassium: 180mgFiber: 1gSugar: 8gVitamin A: 350IUCalcium: 120mgIron: 2mg

Notes

Store covered in the refrigerator up to 3 days. Do not overmix the batter, as a few lumps help keep the texture incredibly light and fluffy.

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