4.8 from 42 votes
Buttermilk Pancakes
Taste the wonderful buttery flavor with each bite of my fluffy and soft Homemade Buttermilk Pancakes. Try this recipe and you‘ll see that nothing comes close to homemade! For an extra treat, top these hotcakes with fresh homemade strawberry sauce.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
(5-inch
Calories:
256 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1¼ cups all-purpose flour weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch kosher salt Diamond Crystal brand
- 1 egg beaten, large, 50 g each without shell
- 2 Tbsp butter melted, unsalted
- 1¼ cups buttermilk (you can make an easy buttermilk substitute)
- ¼ cup sugar
- 1 tsp almond extract
- 3 Tbsp butter for cooking the pancakes, unsalted
For Serving
- confectioners’ sugar (optional)
- maple syrup (optional)
- Strawberry Compote optional; make my Strawberry Sauce in just 15 minutes, homemade
Instructions
- Before You Start: Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button above to convert the measurements to grams. If you‘re using a cup measure, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and level it off. Otherwise, you may scoop more than you need.
Cup of Yum
To Make the Batter
- In a large bowl, add 1¼ cups all-purpose flour (plain flour), 1 tsp baking soda, 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt. Whisk together.
- In a small bowl, whisk 1 large egg (50 g each w/o shell) and 2 Tbsp unsalted butter (melted) together.
- Stir in 1¼ cups buttermilk and ¼ cup sugar.
- Add the egg mixture into flour mixture and whisk all together.
- Add 1 tsp almond extract to the batter and mix.
To Cook the Pancakes
- Cook the pancakes in batches. Heat ½ Tbsp unsalted butter in a large griddle pan or frying pan on medium heat.
- Pour about ¾ cup of batter onto the hot pan from 12 inches (30 cm) high. This helps making a nice, round pancake.
- Cook until you see lots of bubbles form on the surface of the pancake. It’s usually about 3 minutes.
- Then, flip and cook the other side for 1½ minutes, or until it‘s golden brown. Transfer to a plate. Repeat with the rest of the pancake batter.
To Serve
- Sprinkle with confectioners’ sugar and serve with maple syrup or Homemade Strawberry Compote.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 2 days and in the freezer for a month. I recommend wrapping individual pancakes in foil and put in a plastic bag so you can reheat easily in the oven.
Notes
- The recipe is slightly adapted from my friend's blog, You Made That?.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
62mg
(21%)
Sodium
319mg
(13%)
Potassium
111mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
419IU
(8%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 (5-inch
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 319mg | 13% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 419IU | 8% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.