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Basic Buttermilk Pancakes Recipe

5.0(40)

While these buttermilk pancakes may be basic, the simple batter cooks up moist, fluffy, and delicious and has a balanced flavor and light texture you'll love.

by Katie Rosenhouse, Chowhound Staff·published 2023-12-12

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AmericanBreakfast, Brunch

Servings

[4, '4 Servings']

Total time

35 min

prep 15 min

Calories / serving

495 kcal

Ingredients (10)

serves

2 cups all-purpose flourflour
¼ cup granulated sugarsugar
½ tablespoon baking powderbaking-powder
½ teaspoon baking sodabaking-soda
½ teaspoon kosher saltsalt
2 cups buttermilkbuttermilk
2 large eggsegg
1 teaspoon vanilla extractvanilla-extract
4 tablespoons salted butter, meltedbutter
Oil, for panoil

Instructions (8 steps)

01In a medium bowl, stir to combine flour, sugar, baking powder, baking soda, and salt.
02In a separate bowl, whisk to combine buttermilk, eggs, vanilla extract, and melted butter.
03Pour wet ingredients into dry ingredients, and gently mix to combine, leaving some lumps; set aside.
04Heat a medium nonstick pan brushed lightly with oil over low to medium heat.
05

Use a large ½ cup scoop or ladle to portion batter into pan (1 or 2 pancakes at a time depending on pan size).

06Cook for 2 to 3 minutes on the first side until golden brown, then flip and cook 1 to 2 minutes on remaining side.

07Transfer the pancake to a plate and repeat the process with the remaining batter.

08Serve pancakes warm with butter and maple syrup, if desired.

Nutrition (per serving)

Calories: 495 kcal
Protein: 14 g
Fat: 19 g
Saturated fat: 9 g
Carbs: 67 g
Fiber: 2 g
Sugar: 19 g
Sodium: 603 mg
Cholesterol: 128 mg

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Rich recipe — supports nutrition-aware planning.