Classic Buttermilk Pancakes That Will Melt in Your Mouth

Make Classic Buttermilk Pancakes that are fluffy, delicious, and perfect for any breakfast occasion.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 110

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Can substitute with whole wheat flour
2 tablespoons Granulated Sugar Can reduce or replace with honey
2 teaspoons Baking Powder Ensure it's fresh
0.5 teaspoon Baking Soda Use with buttermilk or lemon juice
0.5 teaspoon Salt A small pinch enhances flavor
1 cup Buttermilk Can substitute with regular milk mixed with vinegar
1 large Egg For vegan option, use flax eggs
2 tablespoons Unsalted Butter Can replace with coconut oil
1 teaspoon Vanilla Extract Use pure extract for best flavor

Optional Add-Ins

0.5 cup Chocolate Chips Can substitute with nuts or dried fruit
0.5 cup Blueberries Fresh or frozen

Equipment

mixing bowl
Non-Stick Skillet
whisk
spatula

Method

Step‑by‑Step Instructions for Classic Buttermilk Pancakes

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together egg, buttermilk, melted butter, and vanilla extract.
Pour wet ingredients into dry mixture, folding until just combined. Allow batter to rest for 5 minutes.
Preheat skillet over medium heat and lightly grease the surface.
Pour about 1/4 cup of batter onto the skillet, cooking until bubbles appear on the surface.
Flip pancakes and cook for an additional 1-2 minutes until golden brown.
Serve warm with toppings of choice.

Nutrition

Serving: 1pancakeCalories: 110kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For best results, measure flour correctly and use fresh ingredients.

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