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–+ servings
Stack of buttermilk pancakes with syrup and chopped pistachios.

Buttermilk Pancake Recipe

Amelia MapstoneAmelia Mapstone
Whip up a stack of fluffy, tender Buttermilk Pancakes in just 20 minutes! This classic recipe delivers tangy flavor & golden perfection.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 245 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 3 1/2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/4 cups buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 1/4 cup unsalted butter melted and cooled
  • Desired toppings for serving

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    Ingredients for buttermilk pancakes, including flour, eggs, and buttermilk.
  • In another bowl, beat the buttermilk, vanilla, eggs, and melted butter until smooth.
    Whisking buttermilk, eggs, and butter for buttermilk pancake batter.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Lumps are okay.
    Whisking buttermilk pancake batter in a bowl.
  • Heat a lightly oiled skillet or griddle over medium-low heat. Pour about 1/3 cup of batter per pancake.
    Three buttermilk pancakes cooking in a speckled skillet.
  • Cook until bubbles form on top and edges set, then flip and cook until golden brown. Serve warm with your favorite toppings.

Nutrition

Calories: 245kcalCarbohydrates: 33gProtein: 7gFat: 9gSaturated Fat: 5gSodium: 335mgFiber: 1g
Keyword Buttermilk Pancake
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