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Side view of stack of buttermilk pancakes with maple syrup being poured over top.
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5 from 1 vote

Homemade Buttermilk Pancakes

This recipe for Homemade Buttermilk Pancakes is the only pancake recipe you will ever need to get a stack of fluffy and delicious pancakes on the table fast! This is an easy recipe to whip up and tastes so much better than any box mix!
Course: Breakfast, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 24 (4 inch) pancakes
Author: Heather

Ingredients

Instructions

  • In a large bowl, whisk together the dry ingredients: all purpose flour, sugar, baking powder, and salt.
  • Make a hole in the middle of the dry ingredients. Whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
  • Add the wet ingredients to the dry and whisk it a few times.
  • Next, add the melted butter and whisk it all until it is just fully combined being careful not to over mix. Lumpy batter is good batter!
  • Now, let the batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
  • Using a ladle or ½ cup measuring cup pour the pancake batter onto preheated griddle. I make them around 4 inches in diameter.
  • Cook pancakes on first side for 1-2 minutes until tops start to bubble and pop and bottom is golden brown.
  • Flip pancakes and cook another 1-2 until golden brown and spring back when touched.
  • Place pancakes aside until all the batter is cooked. You can place in low oven to keep warm while you finish all the batter.
  • Serve warm with your favorite toppings.

Nutrition

Serving: 1 pancake | Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 266mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 159IU | Calcium: 99mg | Iron: 1mg
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