Buttermilk Pancakes

The BEST Buttermilk Pancake recipe! They’re perfectly soft and fluffy and I’m yet to meet someone who doesn’t love them. This is one of our favorite breakfasts that we make again and again. Destined to be a favorite in your home too!

Servings: 13 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

2 cups (10oz) all-purpose flour*
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs
2 1/2 cups buttermilk**
4 Tbsp unsalted butter, diced into 1 Tbsp pieces and melted
Vegetable oil or butter for griddle
Maple syrup, for serving

Instructions

  1. If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes).
  2. If using an electric griddle to cook pancakes preheat it to 375 degrees.
  3. If using non-stick skillets you’ll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.
  4. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
  5. In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that’s fine).
  6. Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don’t over-mix or pancakes won’t be fluffy).
  7. Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle.
  8. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

Recipe Notes

  • Use the scoop and level method to measure flour (not spoon and level).
  • For slightly thicker pancakes you can decrease buttermilk to 2 1/4 cups.
  • Use real buttermilk for best results. Don’t use the buttermilk substitute (of milk + lemon/vinegar) here.
  • Try them with fresh blueberries too. Dot onto batter after ladling onto griddle before flipping.
  • Try them with different syrups. My favorites are homemade blueberry, strawberry or buttermilk (see notes in post above for recipes).

Recipe Source: Cooking Classy

Author: admin

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