1 Buttermilk Pancake Recipe
Make 1 Buttermilk Pancake Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Dry ingredients
Wet ingredients
For cooking and serving
Method
Combine dry ingredients
Sift or whisk dry ingredients
In a small bowl, whisk together the flour (0.333 cups), sugar (0.5 tsp), baking powder (0.25 tsp), baking soda (0.0625 tsp), and salt (0.125 tsp) until evenly distributed and there are no lumps.
Combine wet ingredients
Mix wet ingredients
In another bowl or measuring cup, whisk the buttermilk (0.25 cups) with the egg (use half of a beaten large egg — about 0.5 egg), melted cooled butter (0.5 tbs), and vanilla (0.125 tsp) until smooth and homogeneous.
Make batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon just until combined; a few small lumps are fine. Do not overmix — 10–15 gentle strokes. If batter seems too thick, add up to 1 tsp more buttermilk to reach a pourable but slightly thick consistency.
Cook pancake
Spoon the batter (all of it) into the center of the pan to form a single pancake approximately 4–5 inches (use about 1/3 cup batter). Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Carefully flip with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Internal temperature should be about 190–200°F (88–93°C) if checked.
Transfer pancake to a plate and keep warm while you clean the pan or serve immediately with maple syrup or desired toppings (use 1 tbs syrup as suggested).
Serve
Top the pancake with maple syrup or other toppings to taste and enjoy while warm.