0.0 from 0 votes
Buttermilk Pancakes Recipe
Classic diner-style Buttermilk Pancakes are easy to make using just a handful of pantry staples. These fluffy flapjacks are perfect for adding your favorite mix-ins like bananas, blueberries, or chocolate chips!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 to 12 pancakes
Calories: 213 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour (240g)
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk (240ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons butter melted (plus more for the pan)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla until well combined.
- Pour the buttermilk mixture into the flour mixture, then add the butter. Fold together until combined, but a few lumps remain. (This texture in the batter helps make fluffier, airier pancakes!)
- Heat a large skillet or pancake griddle over medium heat. Once hot, brush with a little more butter to grease the pan. Working in batches, add about ¼ to ⅓ cup of batter to the pan for each pancake, leaving space among them to spread slightly. (Gently scoop the batter from the bowl so as to not disturb the airiness of the batter.)
- Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional 2 to 3 minutes or until golden brown. Brush the pan with more butter as needed between batches. Adjust the heat between medium and medium-low as you cook the batches to make evenly browned pancakes. Serve hot with butter and a drizzle of maple syrup.
Cup of Yum
Notes
- These make thick, fluffy pancakes. For a thinner pancake, add up to ¼ cup (4 tablespoons) of additional buttermilk.
- To keep the pancakes warm while you continue to cook off the batter, place a parchment-lined baking sheet in a 200ºF oven. After each pancake is completed, transfer it to the baking sheet, making sure to not overlap (which can cause sticking and soggy pancakes).
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
59mg
(20%)
Sodium
620mg
(26%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
290IU
(6%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 12 pancakes
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 620mg | 26% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 290IU | 6% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.