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Easy Buttermilk Pancakes

Put the box mix away and let's make homemade pancakes that are light and fluffy every single time!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: easy buttermilk pancakes
Servings: 12 - 14 pancakes
Calories: 198kcal
Author: Lois

Equipment

Ingredients

  • 2 cups flour
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cup buttermilk
  • ¼ cup butter melted
  • 2 teaspoons vanilla extract
  • 1 egg
  • ½ cup cooking oil as needed

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, combine together the buttermilk, melted butter, vanilla extract and egg.
  • Add the wet ingredients to the dry ingredients and mix until combined being careful not to over-mix.
  • Allow the batter to rest for 10 minutes.
  • Heat a large cast iron skillet or griddle over medium-high heat.
  • Brush the bottom of the skillet with a little cooking oil and allow the oil to get hot.
  • Ladle ⅓ cup of pancake batter onto the skillet for each pancake.
  • Flip the pancakes over when small bubbles appear on the surface of the pancake. This should take about 2 to 3 minutes.
  • Continue cooking the pancakes an additional 2 to 3 minutes on the opposite side until golden brown.
  • Serve warm with butter and maple syrup.

Notes

  • Place the finished pancakes on a plate and keep warm by setting in your oven on the lowest setting.
  • You can also preheat the oven and then turn it off and just allow them to sit in the warmed oven.
  • Pancakes can be frozen in freezer-safe bags or air-tight containers up to 3 months.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 315mg | Sugar: 5g