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stack of buttermilk pancakes with syrup being drizzled over them
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The Best Buttermilk Pancakes

This simple recipe for Buttermilk Pancakes leaves you with delicious, light, and fluffy pancakes. This is a recipe you will make weekend after weekend.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: pancake recipe
Servings: 12 pancakes
Calories: 125kcal
Author: Lisa Longley

Ingredients

  • 1 1/2 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar packed
  • 1 1/4 teaspoons baking soda
  • 1/4 tsp salt
  • 1 1/4 cup buttermilk
  • 4 tablespoons unsalted butter melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Whisk together the flour, sugar, brown sugar, baking soda, and salt in a large bowl. Set aside.
  • In a medium bowl, whisk together buttermilk, butter, eggs, and vanilla extract. Whisk until well combined.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Heat a skillet over medium low heat. Spray lightly with cooking spray. (Or preheat a griddle to 375 degrees).
  • Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook until bubbles begin to form in the middle of the pancake and the bubles on the outer edge of hte pancake have started to harden. Flip, and continue cooking until the pancake is golden brown, about three minutes on each side. Keep in mind that you may need to turn the heat down on a skillet over a gas flame after the first few minutes.

Nutrition

Serving: 1pancake | Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 197IU | Calcium: 36mg | Iron: 1mg