Buttermilk Pancake Recipe
Fluffy, golden, and irresistibly tender, this Buttermilk Pancake Recipe is a breakfast classic that delivers every time. The secret to their light and airy texture is the buttermilk, which reacts with baking soda to create a soft, cloud-like pancake with a slightly tangy flavor.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Griddle or non-stick skillet
- 1 Spatula
- 1 Ladle or measuring cup for pouring batter
Ingredients
- 1 ½ cup purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tbsp baking soda
- ½ tbsp salt
- 1 ¼ cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 tbsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract if using.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—avoid overmixing.
- Rest the Batter: Let the batter rest for 5 minutes. This allows the ingredients to hydrate and helps create fluffier pancakes.
- Heat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown.
- Serve Warm: Remove from the skillet and serve warm with butter, syrup, or your favorite toppings.
Notes
- Don’t overmix the batter—lumps are okay and help keep the pancakes tender.
- If you don’t have buttermilk, make a substitute by combining 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- Keep cooked pancakes warm in a 200°F (93°C) oven while you finish the batch.