5.0 from 78 votes
Perfect Buttermilk Pancake Recipe
Make these classic Buttermilk Pancakes from scratch in minutes - even if you're out of buttermilk! Fluffy, buttery, delicious, and perfect pancakes with this easy recipe!
Prep Time
5 mins
Cook Time
5 mins
Batter resting time
5 mins
Total Time
16 mins
Servings: 4
Calories: 494 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 /2 teaspoons baking powder
- 1 1/2 /2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 /2 cups buttermilk
- 2 large eggs
- 1 1/2 /2 teaspoons vanilla extract
- 1/4 /4 cup melted butter
- butter for griddle or skillet
Instructions
- Whisk dry ingredients together. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Whisk wet ingredients together. Whisk together buttermilk, eggs, vanilla extract, and melted butter or cooking oil in a 2-cup measuring cup.
- Combine. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes to thicken for the fluffiest pancakes.
- Cook. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about 1/3 cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
- Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.
Cup of Yum
Notes
- Gluten-Free Pancakes
- Substitute your favorite gluten-free ingredients for the ingredients called for in this recipe.
- Egg-free Pancakes
- Use an egg replacer such as Bob's Red Mill Egg Replacer.
- Dairy-free Pancakes
- Use plant-based milk, such as oat, almond, cashew, and dairy-free butter, in place of the dairy called for in the recipe.
- Make Ahead Buttermilk Pancakes
- How to Freeze Buttermilk Pancakes
- These pancakes freeze beautifully. Place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes. Then, remove them from the baking sheet and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month. To serve, allow them to defrost and then reheat them in a 350º F oven for 5 minutes.
- Up to 30 Minutes Make Ahead - Place the pancakes in a single layer onto a parchment-lined baking sheet. Then hold the pancakes in a 200º F oven for up to 30 minutes.
- Up to 2 Days Ahead - Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
65g
(22%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
1289mg
(54%)
Potassium
459mg
(13%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
737IU
(15%)
Calcium
265mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 1289mg | 54% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 737IU | 15% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.