Breakfast & Brunch Free recipe

Buttermilk Pancakes

If you have never made Buttermilk Pancakes at home, this is the version to start with: fluffy, golden pancakes stacked high with butter and syrup. It comes together in about 25 minutes, which makes it an easy weeknight option.

Prep: 5 min Cook: 15 min Additional: 5 min Total: 25 min

25Minutes

4Servings

4.6Rating

EasyLevel

Why you'll love this recipe

Ready in about 25 minutes from start to finish.
Leftovers hold up well for lunch the next day.
Built for contrast -- a crisp exterior with a tender, juicy interior.

Ingredients

Makes 4 servings

2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1.75 cups buttermilk
4 tbsp melted butter
1 tsp vanilla
butter and maple syrup to serve

Estimated Nutrition (per serving)

595Calories

20gFat

88gCarbs

16gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
In a bowl, whisk the flour, sugar, baking powder, and salt.
Step 2
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
Step 3
Pour the wet into the dry and stir just until combined - lumps are fine. Overmixing makes tough pancakes. Let the batter rest 5 minutes.
Step 4
Heat a nonstick pan or griddle over medium and lightly butter it.
Step 5
Pour 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more.
Step 6
Keep warm and serve in stacks with butter and maple syrup.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking