Classic Buttermilk Pancakes
Fluffy, golden diner-style pancakes made from scratch with pantry staples. Stack them high with butter and maple syrup.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Level
- Easy
- Calories
- 430
Good to know before you start
- No buttermilk? Stir 2 tablespoons lemon juice or white vinegar into 2 cups milk and let it sit 5 minutes.
- Overmixing makes pancakes tough, so stop stirring as soon as you no longer see dry flour.
Recipe
Classic Buttermilk Pancakes
Ingredients
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Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. A few lumps are fine. Let the batter rest 5 minutes.
Heat a griddle or large nonstick skillet over medium heat and brush lightly with butter.
Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden.
Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest. Serve with butter and maple syrup.
Nutrition per serving (estimated)
- Calories
- 430
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 16 g
- Fiber
- 2 g
- Sodium
- 720 mg
Based on 4 servings. Estimated from typical ingredients; your numbers will vary with brands and amounts.
Recipe from TagKonect · https://tagkonect.com/recipes/classic-buttermilk-pancakes/
More tips, swaps, and storage
- Fold in 1 cup blueberries or chocolate chips, or sprinkle them on each pancake right after pouring.
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