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Buttermilk Pancakes Recipe
Fluffy Homemade Buttermilk Pancakes are the perfect breakfast. This pancake recipe is quick and easy to make (done in less than 30 minutes!). You can make 15, 4-inch pancakes or 10, 6-inch pancakes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 15 pancakes (each 4" in diameter)
Calories: 111 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients:
- 2 1/4 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter melted
- light olive oil to spray or brush the work surface
Instructions
- Dry Ingredients - In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Wet Ingredients - In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
- Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
- Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
- Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.
Cup of Yum
Notes
- Make Ahead: Pancake batter is best used right away or refrigerated for up to 1 hour. You can also cook the pancakes and keep them warm in a 200˚F oven for up to 45 minutes.
- Storage: Once cooked, pancakes store well wrapped in foil in the fridge for a week, or in a freezer-safe ziptop bag in the freezer for up to 6 months.
- Reheat in the air fryer, a toaster, or a dry skillet just warmed.
Nutrition Information
Serving
14-inch pancake
Calories
111kcal
(6%)
Carbs
16g
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
138mg
(6%)
Potassium
135mg
(4%)
Fiber
0.5g
(2%)
Sugar
3g
(6%)
Vitamin A
119IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15pancakes (each 4" in diameter)
Amount Per Serving
Calories 111
% Daily Value*
| Serving | 14-inch pancake | |
| Calories | 111kcal | 6% |
| Carbs | 16g | |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 138mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.