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Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes are an easy weekend breakfast that can be dressed up to celebrate any occasion! This buttermilk pancake recipe makes fluffy, tender, incredibly flavorful pancakes in very little time. All you need are a handful of ingredients and a little elbow grease to make the best pancakes ever!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 25 (2T) pancakes
Calories: 76 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour 210g
  • 2 tablespoons granulated sugar 34g
  • 2 teaspoons baking powder 10g
  • ½ teaspoon baking soda 4g
  • ½ teaspoon kosher salt 4g
  • 1 ¾ cups buttermilk 14 oz.
  • 2 large eggs ~108g
  • 1 teaspoon pure vanilla extract 6g
  • 2 tablespoons unflavored oil like vegetable or canola oil (27g)
Toppings
  • softened salted butter
  • pure maple syrup
  • Fresh fruit

Instructions

    Cup of Yum
  1. Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
  2. In a smaller bowl or a liquid measuring cup, measure in the buttermilk.
  3. Next, break the eggs into the buttermilk. Measure in the vanilla extract and oil, too.
  4. Use a fork to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated.
  5. Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK.
  6. Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
  7. Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
  8. When several bubbles have formed on the surface, flip the pancakes, and cook through.
  9. Repeat until all of the pancakes have been made.
  10. Stack the pancakes onto plates and serve with a pat of butter, real maple syrup and fresh fruit. Enjoy immediately!

Notes

  • To freeze any extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition Information

Serving 1 pancake Calories 76kcal (4%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 17mg (6%) Sodium 133mg (6%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 25(2T) pancakes

Amount Per Serving

Calories 76

% Daily Value*

Serving 1 pancake
Calories 76kcal 4%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Cholesterol 17mg 6%
Sodium 133mg 6%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.