Buttermilk Pancakes

A plate with a stack of packcakes with a pat of butter and drizzeld with syrup. A red coffee cup and a towel in the background.

These buttermilk pancakes are the kind of fluffy, homemade breakfast that make any morning feel a little more special. Made from scratch with simple pantry ingredients, this easy buttermilk pancake recipe gives you thick, tender pancakes with just the right balance of flavor and a classic golden finish.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 260kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 cups all purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons butter unsalted, melted
vegetable oil for the pan

Instructions

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Make a well in the center of the flour mixture. Pour the buttermilk, the eggs, then the melted butter into the well. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are combined. Mix until just combined (lumps are fine). The batter can be refrigerated for up to one hour.
Heat a large griddle, cast-iron or stainless steel skillet over medium heat (a "4" on a gas stove) for about 5 minutes.
Add 1 tablespoon of oil to the skillet. Using a measuring cup, pour 1/3 cup batter into the skillet. If there is space in the pan you can pour a second pancake taking care not to crowd the cooking surface. This will cut time in half.
When you start seeing bubbles rise to the surface and the bottoms are brown, flip the pancakes. This will be after 2-4 minutes of cooking. Cook until the other sides are lightly browned. I found that cooking for 3 minutes on one side, then flipping and cooking for 2 minutes worked best. Remember to add a little more oil each time the pan looks like it is drying out.
Put cooked pancakes onto a baking sheet lined with a wire rack and place in a warm oven preheated to 325° F if you would like to keep them warm until all the batter is cooked and you are ready to serve.

Notes

Add fresh blueberries, chocolate chips, or sliced bananas to the batter for a fun twist on classic buttermilk pancakes.
Stir in a little cinnamon or vanilla extract for extra warmth and flavor.
Leftover pancakes will last in an airtight container in the fridge for 3-4 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition