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stack of buttermilk pancakes

Buttermilk Pancakes

Katerina | Diethood
Fluffy, buttery, and delicious, these are the most perfect Buttermilk Pancakes.
Servings : 4 Serves
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes

Ingredients
  

  • 2 large eggs, at room temperature
  • 2 cups buttermilk, at room temperature (you can also use low-fat buttermilk)
  • 4 tablespoons butter, melted
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour, or whole wheat pastry flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil, or clarified butter, or you can also use nonstick cooking spray

Instructions
 

  • In your mixer's bowl beat eggs on medium speed until frothy.
  • Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
  • Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
  • Allow the batter to rest for 5 minutes.
  • Heat a heavy-bottomed skillet or griddle over high heat.
  • Lightly grease the skillet with vegetable oil or nonstick cooking spray.
  • Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake - make sure there is enough space between the pancakes because they will expand during cooking.
  • Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat to medium.
  • Flip the pancakes and continue to cook for 1 minute or until golden brown on the bottom.
  • Repeat with remaining batter, adding more oil to pan as necessary.
  • Serve immediately.

Notes

  • Have all your ingredients at room temperature.
  • Use a heavy nonstick griddle or cast-iron skillet for even heat distribution.
  • Heat the griddle or pan over medium heat until a drop of water skitters across the surface.
  • Lightly grease the pan with vegetable oil or clarified butter. Regular butter will burn.
  • Use a measuring cup to portion out the batter.
  • Turn over the pancake when it’s dry around the edges and bubbles have formed over the top and popped.
  • If the pancakes look burnt on the outside but raw on the inside, turn down the heat.
  • Serve with spreads, jams, butter, maple syrup, strawberry syrup, fruit compotes, etc.

Nutrition

Calories: 465 kcal | Carbohydrates: 61 g | Protein: 14 g | Fat: 18 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.5 g | Cholesterol: 136 mg | Sodium: 1110 mg | Potassium: 470 mg | Fiber: 2 g | Sugar: 12 g | Vitamin A: 683 IU | Vitamin C: 0.01 mg | Calcium: 253 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: breakfast pancakes, buttermilk pancakes, pancake recipes