Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs, lightly beaten; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; as needed cooking spray, or butter for griddle; 1/2 cup maple syrup, for serving; 1/4 cup butter, for serving

Light and fluffy pancakes with a subtle tangy flavor from the buttermilk. A classic breakfast staple that's perfect with maple syrup and butter.

25 minEasyServes 4310 cal/serving

AmericanBreakfastStovetopVegetarianLow CarbLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted
1 tsp vanilla extract
as needed cooking spray, or butter for griddle
1/2 cup maple syrup, for serving
1/4 cup butter, for serving

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
2

In a separate bowl, whisk together 2 cups buttermilk, 2 lightly beaten large eggs, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract.
3

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
4

Let the batter rest for 5 minutes.
5

Heat a griddle or large non-stick skillet over medium heat. Lightly grease with as needed or butter for griddle cooking spray.
6

For each pancake, pour about 1/4 cup of batter onto the hot griddle.
7

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8

Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
9

Transfer to a plate and keep warm while cooking the remaining pancakes.
10

Serve warm with 1/2 cup for serving maple syrup and 1/4 cup for serving butter.

Questions

Can I make Buttermilk Pancakes dairy-free?

Yes. The dairy in this entry is 2 cups buttermilk, 1/4 cup unsalted butter, melted, 1/4 cup butter, for serving. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Buttermilk Pancakes gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Buttermilk Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buttermilk Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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