Classic Buttermilk Pancakes
Why did it take me so long to make homemade classic buttermilk pancakes? I’ve had this recipe from Fine Cooking bookmarked for a long time and finally decided to make it. These delicious pancakes were light and fluffy and took 5 minutes to throw together. My son, daughter, and husband all thought these buttermilk pancakes were amazing…I guess I won’t be buying pancake mix ever again!
Classic Buttermilk Pancakes
Ingredients:
- 1 cup flour
- 2 tbsp sugar
- 1 ¼ tsp baking powder
- ½ tsp cinnamon, optional
- ¼ tsp baking soda
- ¼ salt
- 1 cup buttermilk
- 1 egg
- ½ tsp vanilla
- 1 ½ tbsp butter, melted & cooled + more for serving
- Maple syrup, warmed, to taste for serving
How to Make Classic Buttermilk Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt, until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients. Mix gently until the dry ingredients are just mixed.
Add the cooled melted butter and mix until the batter is evenly combined (there will be lumps). Let the batter rest while you heat the griddle or skillet.
Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet coated with cooking spray or butter.
Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
Carefully turn pancakes over; cook for 2 more minutes or until bottoms are lightly browned.
Top with butter and a drizzle of warm maple syrup. Enjoy.
Equipment
Ingredients
- 1 cup flour
- 2 tbsp sugar
- 1 ¼ tsp baking powder
- ½ tsp cinnamon optional
- ¼ tsp baking soda
- ¼ salt
- 1 cup buttermilk
- 1 egg
- ½ tsp vanilla
- 1 ½ tbsp butter melted & cooled + more for serving
- Maple syrup warmed, to taste for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt, until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix gently until the dry ingredients are just mixed.
- Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or large nonstick skillet coated with cooking spray or butter.
- Cook for 2 minutes or until the tops are covered with bubbles and the edges look cooked.
- Carefully turn pancakes over; cook for 2 more minutes or until bottoms are lightly browned.
- Top with butter and a drizzle of warm maple syrup. Enjoy.
Those sound fabulous. I love any kind of pancakes. I keep kefir on hand — it’s another cultured milk product — and I find it works really well in place of buttermilk in recipes. So I have a chance to make these one day soon, I hope.
best… mae at maefood.blogspot.com
Looks delicious but I wish you hadn’t posted it as I have been craving pancakes for about 2 weeks now. Of course mine will be topped with a runny fried egg and likely sided with some type of pork.
I make plenty of pancakes, but not that many buttermilk ones. Don’t know why not — they’re so good, aren’t they? And so easy! Anyway this is a terrific recipe — thanks so much.
That is how I like them also. Light and fluffy. Glad you switched off the mix. This recipe looks really good.
Oh, delicious! And you were in the insert in my paper again today; I presume you got a copy, or would you like me to mail it to you?
I usually keep a container of the dry ingredients all ready to go and then make pancakes when I have a hunger for them
They look super soft and fluffy!
i’m rotten at making pancakes from a boxed mix–they ALWAYS turn out horribly! i’m much better at making them from scratch and i love this recipe. pancakes are one of my favorite breakfasts!
I have been craving ALL THINGS BREAKFAST lately, so these pancakes sound all kinds of dreamy!