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Buttermilk Pancakes


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  • Author: Rachel Lawson
  • Total Time: 25 minutes
  • Yield: Approximately 4 servings (8 pancakes) 1x

Description

Buttermilk pancakes are the epitome of breakfast bliss—light, fluffy, and irresistibly delicious. Each bite offers a perfect balance of buttery richness and tangy buttermilk flavor, making mornings feel special. Whether it’s a festive Sunday brunch or a simple weekday treat, these pancakes are sure to become a family favorite, evoking memories of laughter and shared moments around the table.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Gently pour the wet ingredients into the dry ingredients and stir until just combined; lumps are acceptable.
  4. Preheat a non-stick skillet over medium heat and lightly grease with butter.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, then flip to brown both sides.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddling
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes (100g)
  • Calories: 200
  • Sugar: 8g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg