What You’ll Love About This Recipe
These buttermilk pancakes are easy to make and perfect for any morning. You’ll love how fluffy they turn out every time.
Uses simple ingredients you probably already have in your kitchen.
Ready in just 20 minutes****, making them ideal for busy mornings.
Customizable with your favorite toppings, from fresh fruit to syrup or chocolate chips.
Recipe
Indulge in the classic comfort of homemade buttermilk pancakes, a breakfast staple that’s both simple and satisfying. These fluffy, golden pancakes are a perfect way to start your day or enjoy a leisurely brunch.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are fine).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if needed.
Notes:
- For extra fluffiness, avoid overmixing the batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Equipment:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Time:
Prep time: 10 minutes
Cooking time: 15 minutes
Cuisine:
American
Serving:
Serves 2-3 (makes about 8 pancakes)
Nutrition
The nutritional information for buttermilk pancakes can vary based on the ingredients used and portion sizes. Here is a general overview based on a standard recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 kcal |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 400 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 1 g |
| Sugars | 5 g |
| Protein | 6 g |
What To Serve With It
I love topping my buttermilk pancakes with fresh fruit like berries or sliced bananas, which adds a sweet, juicy pop of flavor. If I’m feeling savory, I’ll pair them with crispy bacon or scrambled eggs for a hearty breakfast. There’s something for everyone, whether you’re craving something sweet or a little salty!
Fresh Fruit Toppings
While buttermilk pancakes are delicious on their own, fresh fruit toppings can take them to the next level, adding brightness and natural sweetness. I love piling on sliced strawberries, bananas, or blueberries—they’re simple, classic, and always a hit. For a touch of elegance, try raspberries or blackberries, their tartness balancing the pancakes’ richness. In summer, I’ll dice up juicy peaches or mangoes, and in the cooler months, warm apple slices or pear pieces work beautifully. Don’t forget tropical fruits like kiwi or pineapple for a fun twist! A drizzle of honey or sprinkle of mint leaves ties it all together beautifully.
Savory Breakfast Sides
Though buttermilk pancakes shine as the star of the table, pairing them with savory sides creates a perfect balance of flavors. I love serving crispy bacon or sausage links—their salty crunch contrasts beautifully with fluffy pancakes. Scrambled eggs, lightly seasoned, add protein and richness. For something lighter, try avocado slices or a simple tomato-cucumber salad. Hash browns, golden and crispy, are another favorite. Don’t forget a sprinkle of fresh herbs or a dollop of sour cream for extra flair. These sides turn breakfast into a hearty, satisfying meal without overshadowing the pancakes. Mix and match to find your perfect combo!
