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Buttermilk Pancakes

Fluffy Buttermilk Pancakes for a Perfect Weekend Breakfast

Delight in these fluffy Buttermilk Pancakes, a must-try breakfast recipe perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Use gluten-free flour for a delightful alternative.
  • 2 tablespoons Sugar Brown sugar can elevate the flavor for a warm touch.
  • 1 tablespoon Baking powder Always check for freshness!
  • 0.5 teaspoon Baking soda Can be skipped if using self-rising flour.
  • 1 pinch Salt Essential for a balanced taste.
  • 1 cup Buttermilk Substitute with regular milk and vinegar for a similar effect.
  • 1 large Eggs Flax eggs are a great vegan replacement.
  • 1 teaspoon Vanilla extract Optional for those seeking a simpler pancake experience.
  • 2 tablespoons Unsalted butter Coconut oil or dairy-free butter works well for those avoiding dairy.
Optional Toppings
  • 1 serving Maple syrup The classic topping.
  • 1 serving Fresh fruits Berries, bananas, or sliced peaches.
  • 1 serving Whipped cream Adds a light, creamy touch.
  • 1 serving Chocolate chips For a sweet twist.

Equipment

  • Mixing bowl
  • Non-stick skillet or griddle
  • Spatula

Method
 

Step-by-Step Instructions for Best Buttermilk Pancakes
  1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt.
  2. In a separate bowl, combine 1 cup of buttermilk, 1 large beaten egg, and 1 teaspoon of vanilla extract. Drizzle in 2 tablespoons of melted unsalted butter.
  3. Carefully pour the wet mixture into the bowl of dry ingredients and gently fold them together until just combined.
  4. Place a non-stick skillet or griddle over medium-low heat and allow it to heat up for about 3-5 minutes.
  5. Scoop ½ to ⅔ cup of batter onto the skillet for each pancake, cooking for approximately 2-3 minutes until edges look set.
  6. Once golden brown on one side, flip them over and cook for an additional 1-2 minutes until cooked through.
  7. Serve warm, topped with salted butter and a drizzle of maple syrup or any toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 175kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Don’t overmix the batter, preheat the skillet correctly, and check the freshness of your baking powder and baking soda for best results.

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