Making buttermilk pancakes for your Saturday mornings?
Our reliable fluffy buttermilk pancake recipe features classic pancake ingredients, real buttermilk, and a hint of vanilla.
Dont forget the maple syrup!
Sally Vargas
We make pancakes weekly in our house.
But sometimes, its nice to go with classic buttermilk pancakes.
To simplify the recipe, I used only buttermilk.
Sally Vargas
This will work just as well as buttermilk in your pancakes.
Sifting eliminates that problem in a way that whisking won’t.
Don’t Over-Mix the Batter
Flour has gluten in it.
Sally Vargas
Gluten helps provide structure to breads and cakes.
With these delicate baked goods, too much mixing can make them tough, chewy or rubbery.
You want to be able to easily get a spatula under the pancakes to flip them.
Sally Vargas
And the lower the sides, the better.
double-check Your Skillet Is Hot!
This makes sure your pancakes start to cook as soon as they hit the pan.
Sally Vargas
Then, pop them in the toaster.
The microwave thaws them, and then the toaster finishes the job.
It also provides the crisp fresh-off-the-griddle edges.
Sally Vargas
Bonus Pancake Tips!
More Great Pancake Recipes to Try!
confirm there are no clumps.
Sally Vargas
In a small bowl, whisk the egg until the yolk and the white are combined.
Add the buttermilk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and gently stir until just combined.
If adding berries or chocolate, add them when the batter is not quite fully mixed.
Continue mixing just until combined.
Dont over mix, or your pancakes will be rubbery not light and fluffy.
Set a large, flat-bottomed non-stick or well-seasoned cast iron skillet over medium heat.
Add additional scoops to cook more pancakes, spaced a few inches apart.
Flip and cook for about 2 minutes on the other side.
The cakes should be lightly golden on both sides with crispy edges.
Serve with maple syrup or powdered sugar and fruit.
If feeding a crowd, keep warm on a plate in a low oven until ready to serve.
