Buttermilk Pancakes

By Kate Wood
March 7, 2018
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Author Notes: These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!
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Kate Wood

Makes: 12

  • 1/4 cup unsalted butter, melted
  • 1-3/4 cups full-fat buttermilk
  • 1 large eggs
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • extra butter for greasing skillet
  1. In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.

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