Classic Buttermilk Pancakes
These classic buttermilk pancakes are fluffy and light, perfect for a delicious breakfast. Serve them with maple syrup, fresh fruit, or your favorite toppings for a delightful morning treat.
This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include unsalted butter, salt, baking powder, egg.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 3 tbsp unsalted butter (melted)
- 0.5 tsp salt
- 3.5 tbsp baking powder
- 1 large egg
- 1.25 cups buttermilk
- 2 tbsp sugar
- 1.5 cups all-purpose flour
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Nutrition (per serving)
- Calories: 220
- Protein: 5 g
- Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 350 mg
Nutrition values are estimates based on stored ingredient totals and serving size.