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–+ servings
four buttermilk pancakes with butter and syrup on top.
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5 from 2 votes

Buttermilk Pancakes

These buttermilk pancakes are fluffy on the inside and crispy on the outside. Made with minimal ingredients in under 20 minutes!
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: breakast
Cuisine: American
Servings: 5
Calories: 280kcal
Author: Julie Maestre

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