Homemade Buttermilk Pancakes
Fluffy, golden, and melt-in-your-mouth delicious — these classic buttermilk pancakes are the ultimate breakfast comfort food! Piled high and drizzled with maple syrup, they’re perfect for weekend brunch or a cozy morning treat. They are freezer-friendly, too!
Servings 20 pancakes
Calories 189kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Liquid Ingredients
- 2 large eggs, room temperature separate whites and yolk
- 2 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
Cooking and serving
- butter/ghee/clarified butter or oil to grease griddle or pan
- for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
Instructions
- Whisk dry ingredients: In a medium bowl, gently whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 3 Tbsp. granulated sugar, 3 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda
- Whisk wet ingredients: In a large bowl, gently whisk all liquid ingredients: egg yolks (reserve the egg whites and set them to the side), buttermilk, vegetable oil, and vanilla extract.2 large eggs, room temperature, 2 1/2 cups buttermilk, 1/4 cup vegetable oil, 1 tsp. vanilla extract
- Fold wet into dry: Slowly mix the liquid ingredients into the dry ingredients, being sure not to over-mix. Combine with as few strokes as possible. Let this mixture sit for ~10 minutes on the counter while you beat the egg whites.
- Beat egg whites: During that time, use a hand mixer or stand mixer to beat the egg whites to stiff peaks. It will become foamy, and the tips will stand straight up.
- Fold in egg white: Fold the beaten egg whites into the batter that has been resting. A few lumps are okay; in fact we want the lumps! They are good for creating a fluffier pancake.
- Cook pancakes: Place a griddle or nonstick pan over medium heat and let the pan get hot. Once hot, brush with butter or oil. Scoop the batter onto the griddle using a 1/4 cup measuring cup or preferred size. Flip once you notice the bubbles on top of the pancakes, ~2 minutes, and cook a few more minutes on the other side. Remove the pancakes and repeat until the batter is gone. You will most likley need to reapply the pan with more butter/oil between batches. If the butter is burning, you may have used too much. Wipe the pan between batches, adjust the heat, or brush with a little oil since it has a higher smoke point.butter/ghee/clarified butter or oil to grease griddle or pan
- Enjoy! Enjoy a stack with syrup, butter, peanut butter, fresh berries, or whatever you enjoy pancakes with the most!for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
Video
Notes
Storage: store in the fridge for up to 3 days or in the freezer for 2 months. Reheat in a toaster or toaster oven.
How to get a deliciously browned exterior:
- Use a little bit of butter or vegetable oil to cook the pancakes in.
- Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior. The key is to grease the pan after the surface is hot and immediately pour the batter to prevent burning the batter or oil/butter.
- Butter has a low smoke point, so if you notice it burning, your pan may be too hot. Adjust the temperature, wipe the pan between batches so it doesn't accumulate and burn, or switch to using just a little vegetable oil which has a higher smoke point.
Nutrition
Serving: 2pancakes | Calories: 189kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Sodium: 205mg