Buttermilk Pancakes Recipe
Fluffy buttermilk pancakes served golden brown, drizzled with maple syrup and topped with a pat of butter for a classic breakfast delight.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Ingredients
Method
Cooking Instructions
- 1
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease with additional butter.
- 5
Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- 6
Serve
Remove pancakes from the skillet and keep warm. Repeat with remaining batter. Serve with maple syrup, fruit, or your favorite toppings.
