Buttermilk Pancakes Recipe
Fluffy Homemade Buttermilk Pancakes are the perfect breakfast. This pancake recipe is quick and easy to make (done in less than 30 minutes!). You can make 15, 4-inch pancakes or 10, 6-inch pancakes.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients:
- 2 1/4 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- light olive oil, to spray or brush the work surface
Instructions
- Dry Ingredients - In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Wet Ingredients - In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
- Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
- Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
- Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.
Notes
- Make Ahead: Pancake batter is best used right away or refrigerated for up to 1 hour. You can also cook the pancakes and keep them warm in a 200˚F oven for up to 45 minutes.
- Storage: Once cooked, pancakes store well wrapped in foil in the fridge for a week, or in a freezer-safe ziptop bag in the freezer for up to 6 months.
- Reheat in the air fryer, a toaster, or a dry skillet just warmed.
Nutrition Facts
Buttermilk Pancakes Recipe
Serving Size
1 4-inch pancake
Amount per Serving
Calories
111
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
29
mg
10
%
Sodium
138
mg
6
%
Potassium
135
mg
4
%
Carbohydrates
16
g
5
%
Fiber
0.5
g
2
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
119
IU
2
%
Vitamin C
0.4
mg
0
%
Calcium
71
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
