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    Posted In: Breakfast
    July 18, 2022 — Updated September 24, 2022 — by Julie — Leave a Comment

    Home » Delish » Breakfast » Buttermilk Pancakes

    Buttermilk Pancakes

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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.

    four buttermilk pancakes with butter and syrup on top.
    Jump to: hide
    1 Ingredient Notes
    2 Step-By-Step Instructions
    3 Top Tips For The Perfect Buttermilk Pancakes
    4 What Other Toppings Can I Serve These With?
    5 Can I Freeze These?
    6 How Many Pancakes Does This Recipe Make?
    7 More Recipes You Might Enjoy
    8 Buttermilk Pancakes

    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

    • Flour – Regular all-purpose flour.
    • Baking Powder – 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.
    measured and labeled ingredients.

    Step-By-Step Instructions

    1. In a large bowl, combine the flour, salt, and baking powder. Whisk well and then set it aside.
    2. In a separate large bowl, combine the buttermilk, egg, melted butter, vanilla extract, and sugar. Mix until well combined.
    3. 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.
    4. Heat a non-stick skillet or griddle until hot. Add about 1 tbsp of butter to the skillet and swirl it around.
    5. 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.
    6. Transfer the pancake to a plate and serve with maple syrup and softened butter, if desired.
    measuring cup pouring batter onto skillet.

    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.
    four pancakes on a plate up close.

    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.

    a forkful of pancakes.

    More Recipes You Might Enjoy

    • Lemon Blueberry Danish
    • Ham and Cheese Omelet
    • Stuffed French Toast
    • Chorizo Scrambled Eggs

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    four buttermilk pancakes with butter and syrup on top.

    Buttermilk Pancakes

    Print Recipe Pin Recipe
    Course: breakast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 4 minutes
    Total Time: 9 minutes
    Servings: 5
    Calories: 280kcal
    Author: Julie Maestre
    These buttermilk pancakes are fluffy on the inside and crispy on the outside. Made with minimal ingredients in under 20 minutes!

    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 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. 

    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

    Calories: 280kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 196mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 426IU | Calcium: 186mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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