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It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.

The Best Buttermilk Pancakes

Print Recipe
It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 157
Author Annalise Sandberg

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup unsalted butter , melted and slightly cooled
  • Additional butter or oil, for the pan
US Customary - Metric

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
  • Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
  • Serve immediately or keep warm in a 200°F oven until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.

Video

Notes

Recipe adapted from kottke.org.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 197mg | Potassium: 187mg | Fiber: 1g | Sugar: 4g | Vitamin A: 224IU | Calcium: 98mg | Iron: 1mg