Buttermilk Pancakes (v) Recipe
Indulge in our fluffy Buttermilk Pancakes, made from scratch with rich buttermilk for a delightful, light texture. Each stack is golden brown and served warm, drizzled with pure maple syrup and a dusting of powdered sugar. Perfectly paired with fresh berries, these pancakes are a classic breakfast treat that will leave you smiling after every bite.
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.
Wet Ingredients
Method
Cooking Instructions
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth.
- 3
Mix Together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; some lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 5
Serve
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.