Best Buttermilk Pancakes Recipe
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4.9
2,247 reviews
Excellent
Best Buttermilk Pancakes Recipe
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My BEST Buttermilk pancake recipe makes thick, soft, and SO FLUFFY pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!
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Ingredients
- 2 2 cups all-purpose flour (250g)
- 3 3 tablespoons sugar
- 2 2 teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon salt
- 2 ¼ 2 ¼ cups buttermilk¹ (530ml)
- 2 2 large eggs lightly beaten, room temperature preferred
- 1 1 teaspoon vanilla extract
- 4 4 Tablespoons unsalted butter melted and cooled (57g)
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Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm topped with salted butter and maple syrup!
Equipments used:
Notes
- ¹If you don't have buttermilk on hand, you can try to substitute my easy buttermilk substitute instead, however a number of people have reported that the batter becomes very thin for them (which makes sense as homemade buttermilk is thinner than the real thing). While I have had success using the full amount listed using buttermilk substitute, because others have had issues, I recommend adding the milk slowly until you get the proper consistency shown in the photos and video.
Nutrition Information
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Serving
18" pancake
Calories
243kcal
(12%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
305mg
(13%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
354IU
(7%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 88" pancakes
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 18" pancake | |
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 305mg | 13% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 354IU | 7% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
2,247 reviews
Excellent
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