Buttermilk Pancakes

Indulge in a classic breakfast favorite with fluffy and delicious Buttermilk Pancakes. This simple and satisfying recipe will have you flipping perfect pancakes in no time, ideal for a cozy morning treat.

Why Make This Recipe

Buttermilk Pancakes are a timeless breakfast delight, loved for their light and airy texture with a hint of tanginess from the buttermilk. Making these pancakes from scratch allows you to enjoy warm, homemade goodness that beats any mix.

How to Make Buttermilk Pancakes

Ingredients:

• 210 grams (1 and 1/2 cups) plain flour or all-purpose flour


• 30 grams (2 level tablespoons) caster sugar or granulated sugar


• 2 teaspoons baking powder


• 1/8 teaspoon salt


• 55 grams (1/4 cup) unsalted butter, melted and cooled


• 1 teaspoon vanilla extract


• 2 large eggs


• 240 ml (1 cup) full-fat buttermilk


• Butter, for frying

Directions:

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix lightly.


2. In another bowl, mix melted butter, vanilla, eggs, and buttermilk until just combined.


3. Gently fold the wet mixture into the flour mixture until a thick batter forms.


4. Heat a frying pan over medium-low heat, add a small amount of butter, and spread it evenly.


5. Spoon 3 tablespoons of batter into the pan, spreading it into a 12cm circle.


6. Cook the pancake for 1-2 minutes until golden brown, then flip and cook the other side.


7. Repeat with the remaining batter, then serve immediately.

How to Serve Buttermilk Pancakes

Serve the pancakes warm with butter and maple syrup, or toppings of your choice such as fresh fruit, whipped cream, or chocolate chips. Enjoy them for breakfast or as a sweet snack.

How to Store Buttermilk Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. You can also freeze the pancakes in a resealable bag for up to 1 month. Reheat in the toaster or microwave before serving.

Tips to Make Buttermilk Pancakes

• Do not overmix the batter to keep the pancakes light and fluffy.


• Adjust the heat as needed to prevent burning the pancakes.


• Use a non-stick pan for easy flipping and cooking.

Variation

For a twist, add a handful of blueberries or chocolate chips to the batter before cooking. You can also sprinkle cinnamon sugar on top for extra flavor.

Buttermilk Pancakes

Enjoy a breakfast classic with these light and fluffy Buttermilk Pancakes. This simple recipe is sure to bring warmth and comfort to your mornings with the perfect amount of sweetness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Servings 4

Calories 200 kcal

Ingredients

  

Main Ingredients

• 210 grams plain flour or all-purpose flour
• 30 grams caster sugar or granulated sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 55 grams unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 large eggs
• 240 ml full-fat buttermilk
• Butter, for frying

Instructions

 

How to Make Buttermilk Pancakes

• Combine flour, sugar, baking powder, and salt in a large mixing bowl. Mix lightly.
• In a separate bowl, mix melted butter, vanilla, eggs, and buttermilk until just combined.
• Gently fold the wet mixture into the flour mixture until a thick batter forms.
• Heat a frying pan over medium-low heat, add butter, and spread evenly. Spoon batter into the pan and cook until golden brown on both sides.
• Serve the pancakes warm with your favorite toppings.

Notes

Try adding blueberries or chocolate chips to the batter for extra flavor.

Keyword breakfast, Buttermilk pancakes, Comfort Food, homemade pancakes