The Best Buttermilk Pancakes

stack of buttermilk pancakes with syrup being drizzled over them

5 from 1 vote

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

Cook Time20

Total Time30

Servings: pancakes

Calories: 125kcal

Author: Lisa Longley

Ingredients

1 1/2 cup all purpose flour (180 grams)
2 tablespoons granulated sugar (24.75 grams)
1 tablespoon brown sugar packed (13.3 grams)
1 1/4 teaspoons baking soda
1/4 tsp salt
1 1/4 cup buttermilk see note (283.75 grams)
4 tablespoons unsalted butter melted and cooled (56.5 grams)
2 eggs
1 teaspoon vanilla extract

Instructions

Whisk together the flour, sugar, brown sugar, baking soda, and salt in a large bowl. Set aside.
1 1/2 cup all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon brown sugar, 1 1/4 teaspoons baking soda, 1/4 tsp salt
In a medium bowl, whisk together buttermilk, butter, eggs, and vanilla extract. Whisk until well combined.
1 1/4 cup buttermilk, 4 tablespoons unsalted butter, 2 eggs, 1 teaspoon vanilla extract
Fold the wet ingredients into the dry ingredients until just combined.
Heat a large skillet over medium low heat. Spray lightly with cooking spray. (Or preheat a griddle to 375 degrees Fahrenheit).
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 edges of the pancake are starting to turn golden brown. 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.

Video

Notes

To make a buttermilk substitute:

Add 1 tablespoon plus 1 scant teaspoon of vinegar to a glass measuring cup.
Fill the measuring cup the rest of the way to the one and 1/4 cup mark with milk. (Whole milk works best for this, but I have had great results with skim as well.)
Give it a stir and then let the mixture sit for five minutes before using it in place of the buttermilk in this pancake.

Nutrition