Basic Buttermilk Pancakes
These Basic Buttermilk Pancakes are soft, fluffy, and easy to make with simple pantry ingredients. Buttermilk gives the pancakes a tender texture and a slight tang, while baking powder and baking soda help them rise beautifully on the skillet. They’re perfect for an easy breakfast, weekend brunch, or a cozy morning at home.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon
- Skillet or griddle
- 1/4-cup measuring cup or scoop
- Spatula for flipping pancakes
Ingredients
- 1 2/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 3 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently stir just until the flour is incorporated. Don’t worry if the batter is a little lumpy — that’s exactly what you want for light and fluffy buttermilk pancakes.
- Let the pancake batter rest for about 5 minutes while you heat the skillet. The batter may thicken slightly as it sits.
- Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot skillet, leaving a little space between each one.
- Cook for about 2 to 3 minutes, or until bubbles begin forming across the surface and the edges start to look set.
- Flip each pancake once and cook for another 1 to 2 minutes, until the second side is golden brown and the centre is cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the skillet as needed.
- Serve these homemade buttermilk pancakes warm with butter, maple syrup, fresh berries, sliced bananas, or your favourite breakfast toppings.
For the best fluffy buttermilk pancakes, don’t overmix the batter. Stir only until the flour is just combined and leave a few small lumps. This helps the pancakes stay soft, light, and tender instead of turning dense or chewy.
Notes
- Don’t overmix the pancake batter. Stir just until the flour is incorporated. A few lumps are fine and help keep these buttermilk pancakes light and fluffy.
- Let the batter rest for 5 minutes. This gives the flour time to absorb the liquid and helps the leavening work, giving you softer homemade buttermilk pancakes.
- Use medium heat. A skillet that is too hot can brown the outside before the centre is cooked. Medium heat gives the pancakes an even golden colour.
- Watch for bubbles before flipping. When bubbles form across the surface and the edges look slightly set, the pancake is usually ready to turn.
- Flip only once. Repeated flipping can flatten the pancakes. One clean flip helps them stay soft and airy.
- Use about 1/4 cup batter per pancake. This gives you evenly sized fluffy pancakes that cook at about the same rate.
- Lightly grease the skillet. Too much butter can make the pancakes brown unevenly, so use just enough to coat the pan.
- Adjust the batter if needed. If the batter feels too thick, add a small splash of buttermilk. It should be thick but still easy to pour.
- Serve right away. These Basic Buttermilk Pancakes are best hot from the skillet with butter, maple syrup, berries, or sliced fruit.
Nutrition
Serving: 1pancakeCalories: 145kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 385mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 188IUCalcium: 95mgIron: 1mg
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