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Fluffy Buttermilk Pancakes

Course: Breakfast
Cuisine: American
Keyword: buttermilk pancakes, fluffy pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 pancakes (roughly)
Calories: 145kcal
Author: Malinda Linnebur
These Fluffy Buttermilk Pancakes are simple, soft, and fluffy. They are perfect for a lazy weekend brunch or a simple weekday breakfast!
Print Recipe

Ingredients

  • 2 cups (250g) all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups (475ml) buttermilk
  • 4 tablespoons butter, melted
  • 1 large egg
  • 2 teaspoons vanilla

Instructions

  • Preheat a large skillet or griddle over medium to medium-low heat.
  • Meanwhile, in a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add buttermilk, melted butter, egg, and vanilla. Stir until combined. Small lumps are ok.
  • Lightly grease the pan with butter. Pour ¼ cupfuls onto heated skillet/griddle.
  • Cook pancakes until bubbles start to form (about 1 minute). Flip and cook 1-2 more minutes or until golden. Serve immediately.

Notes

  1. I don't recommend subbing in homemade buttermilk (milk+vinegar) for this recipe. It's not thick enough and doesn't make tall fluffy pancakes. 
  2. Freezer friendly: Cooled pancakes can be stored in a plastic ziploc bag in the refrigerator for up to 5 days or in the freezer for up to 2 months. 
  3. Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. The nutrition information is for 1 pancake.

Nutrition

Calories: 145kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 134IU | Calcium: 65mg | Iron: 1mg