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Buttermilk Pancakes

Enjoy a stack of fluffy buttermilk pancakes that are perfect for breakfast or brunch, offering a rich flavor and airy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 pinch salt
Wet Ingredients
  • 2 cups buttermilk You can substitute with milk mixed with vinegar or lemon juice.
  • 2 large eggs Ensure they are at room temperature.
  • 3 tablespoons melted butter

Method
 

Preparation
  1. Preheat your oven to 200°F to keep the pancakes warm as you cook the batch.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Make a well in the center of the dry mixture, pour the buttermilk into the well, and add the eggs.
  4. Gently break up the eggs with a fork and begin to combine with the dry ingredients.
  5. Pour in the melted butter and lightly mix until just incorporated; it’s okay if there are a few lumps.
Cooking
  1. Heat a non-stick pan or griddle over medium-low heat.
  2. Pour about 1/3 cup of batter onto the pan, spreading it into a 5-inch circle.
  3. Cook until bubbles start to form on the surface, around 2-3 minutes, then flip and cook for an additional minute.
  4. Keep the pancakes warm in the oven while you repeat the process with the remaining batter.
  5. Serve topped with whipped butter and warm syrup.

Notes

Leftover pancakes can be stored with parchment paper in between each pancake in an airtight container for up to 3 days, or frozen for longer storage. Reheat in the toaster or microwave.