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These buttermilk pancakes are fluffy on the inside and crispy on the outside. Made with minimal ingredients in under 20 minutes!
Serve these with softened butter, maple syrup, and scrambled eggs for a complete brunch or breakfast.
Growing up my mom made pancakes every Sunday morning and therefore Sundays were the best days! There is seriously nothing better than a stack of homemade pancakes with a glass of milk. If you love pancakes as much as I do, check out these blueberry pancakes, banana pancakes, and my personal favorite lemon ricotta pancakes.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Flour – Regular all-purpose flour.
- Baking Powder – A leavening agent that helps the pancakes rise.
- Buttermilk – Use store-bought buttermilk. Store-bought is so much thicker and better than homemade. Also, make sure it’s at room temperature.
- Egg – Use one large room temperature egg.
- Butter – Unsalted good quality butter works best for this recipe.
Step-By-Step Instructions
- In a large bowl, combine the flour, salt, and baking powder. Whisk well and then set it aside.
- In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined.
- Add the flour mixture to the buttermilk mixture and mix until well combined but don’t overmix. It’s okay if the batter is a bit lumpy.
- Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around.
- Pour the batter onto the pan in 1/2 cup measurements. Gently spread the pancake batter out a little bit but not too much. Cook for 2 minutes then flip and cook for 1-2 minutes. Careful not to overcook the pancakes otherwise they will become dry.
- Transfer the pancake to a plate and serve with maple syrup and softened butter, if desired.
Top Tips For The Perfect Buttermilk Pancakes
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
- You want the skillet to be nice and hot but make sure it isn’t smoking hot otherwise the pancakes will burn on the outside and the inside will remain raw.
- Make sure you use a nonstick skillet otherwise the pancakes will stick to your skillet.
- Feel free to add blueberries, bananas, or chocolate chips to the pancake batter to switch it up!
- Don’t flatten the pancakes after you flip them and only flip the pancakes once!
- If you like your pancakes super thick and fluffy, don’t spread the pancake batter too much after pouring it onto the skillet.
- Allow the pancake batter to rest for at least 5 minutes before cooking.
- Don’t have buttermilk on hand? Check out these original pancakes made without buttermilk.
What Other Toppings Can I Serve These With?
There are so many other toppings you can use besides butter and syrup. Here are a few:
- Whipped Cream
- Nuts
- Sprinkles
- Chocolate Sauce
- Caramel Sauce
- Powdered Sugar
Can I Freeze These?
Absolutely! You can freeze these buttermilk pancakes for up to 3 months. Allow the cooked pancakes to cool completely then place a sheet of parchment paper between each pancake and stack them together. Place the pancakes tightly in a freezer bag and then place them in the freezer. To reheat, pop them in the toaster or bake at 375 degrees F. for 7-10 minutes.
How Many Pancakes Does This Recipe Make?
This recipe makes about 5 large pancakes or 10 small ones.
More Recipes You Might Enjoy
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Buttermilk Pancakes
Equipment
- non-stick skillet
- bowls
- Whisk
- measuring cup
- spatula
Ingredients
- 1 & 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon Kosher salt
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 & 1/4 cups buttermilk, room temperature
- 4 tablespoons unsalted butter , melted and slightly cooled
- nonstick spray or more butter, for cooking
- maple syrup
Instructions
- In a large bowl, combine the flour, salt, and baking powder. Whisk well and then set it aside.
- In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined.
- Add the flour mixture to the buttermilk mixture and mix until well combined but don't overmix. It's okay if the batter is a bit lumpy.
- Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around.
- Pour the batter into the pan in 1/2 cup measurements. Gently spread the pancake batter out a little bit but not too much. Cook for 2-3 minutes then flip, reduce the heat to low, and cook for 3 minutes. Be careful not to overcook the pancakes otherwise, they will become dry.
- Transfer the pancake to a plate and serve with maple syrup and softened butter, if desired.
Notes
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
- You want the skillet to be nice and hot but make sure it isn’t smoking hot otherwise the pancakes will burn on the outside and the inside will remain raw.
- Make sure you use a nonstick skillet otherwise the pancakes will stick to your skillet.
- Feel free to add blueberries, bananas, or chocolate chips to the pancake batter to switch it up!
- Don’t flatten the pancakes after you flip them and only flip the pancakes once!
- If you like your pancakes super thick and fluffy, don’t spread the pancake batter too much after pouring it onto the skillet.
- Allow the pancake batter to rest for at least 5 minutes before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
