Buttermilk Pancakes
Buttermilk pancakes are fluffy, tender, and golden with a delicate tang from the buttermilk. This easy and foolproof recipe uses simple pantry ingredients to create soft, tall pancakes perfect for a comforting breakfast or brunch.
- Author: Nina
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Main Ingredients
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 large egg
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, sugar, and salt until fully blended. This ensures an even rise and consistent flavor throughout your pancakes.
- Mix Wet Ingredients: In a separate bowl, beat the egg lightly, then stir in the buttermilk and melted butter. This mixture provides the liquid foundation and richness to make the pancakes tender.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently fold them together until just combined. Be careful not to overmix – small lumps are fine and help keep the pancakes airy and light.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat to ensure even cooking and golden-brown crust development without burning.
- Cook the Pancakes: Scoop about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden and cooked through.
- Serve Warm: Stack your buttermilk pancakes high and serve immediately with your favorite toppings for the best taste and texture.
Notes
- Use Fresh Buttermilk: Essential for the tender tang and proper reaction with baking soda.
- Don’t Overmix: Lumps in the batter help keep pancakes light and fluffy.
- Control Your Heat: Medium heat prevents burnt edges and undercooked centers.
- Rest the Batter: Let batter sit 5-10 minutes to improve texture and rise.
- Butter or Oil the Pan: Use minimal amount to prevent sticking without greasiness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 4g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes