The Best Homemade Buttermilk Pancakes are the perfect weekend breakfast! They're made from scratch and super fluffy and buttery and delicious! Just top with butter and syrup and you're golden!
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5 from 1 vote

Buttermilk Pancakes

The Best Homemade Buttermilk Pancakes are the perfect weekend breakfast! They're made from scratch and super fluffy and buttery and delicious! Just top with butter and syrup and you're golden!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 198kcal
Author: Rebecca Hubbell

Ingredients

Instructions

  • Preheat the oven to 200 degrees F and place a large baking sheet in the oven.
  • Whisk together the melted butter (make sure it has cooled a bit but is still liquid), egg, and the buttermilk in a large bowl. Sift the flour, baking powder, baking soda, sugar, and salt into the bowl with the wet ingredients and whisk until flour is just combined. The batter will be a little lumpy. Let the batter rest for 5 minutes.
  • While the batter is resting, preheat a nonstick pan or griddle and spray with cooking spray. Once the batter is ready, use a 1/3 cup measuring cup to scoop and pour the batter onto the cooking surface, use the back of the measuring cup to work the batter in a circular motion to spread it out to about 6 inches wide.
  • Cook until bubbles form around the edges and in the middle of the pancake, about 1 1/2 to 2 minutes. Use a pancakes spatula to flip the pancakes and cook the other side for about 1 minute.
  • Transfer cooked pancakes to the baking sheet in the oven to keep warm while you finish cooking off the rest of the batter.
  • Top pancakes with butter, maple syrup, and fruit. 

Notes

  • It is very important that you do not overmix your batter, you actually want to see some lumps, if you overmix it you'll likely end up with chewy pancakes instead of fluffy ones.
  • Buttermilk cannot be substituted for traditional milk or non-dairy milk, other components of this recipe depend on the acid from the buttermilk to bring it together.
  • Let your batter rest for 5 minutes after mixing before you begin cooking. This lets the ingredients activate, leading to nice, fluffy, and delicious pancakes.
  • To get all your pancakes the same size, use a measuring cup instead of pouring from the bowl into the pan.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 198mg | Potassium: 198mg | Sugar: 8g | Vitamin A: 235IU | Calcium: 104mg | Iron: 1.4mg