Fluffy buttermilk pancakes are one of the best Sunday morning breakfasts. Fluffy, soft pancakes with a slightly crispy edge, maple syrup drizzled over it, and a side of scrambled eggs - are the best breakfast.
Slow weekend mornings call for a comforting and delicious meal. Buttermilk pancakes served with scrambled eggs, turkey sausage or bacon is just what is needed as a great start to the new week.
What are in these Buttermilk Pancakes?
Buttermilk
The buttermilk is what makes these pancakes the best. I make my own buttermilk substitute with 1 cup of milk plus 1 tablespoon of lemon juice.
Vanilla Extract
Buttermilk pancakes are amazing by themselves but the addition of the vanilla extract adds a subtle vanilla flavor that makes them even better.
How to Make Buttermilk Pancakes
Grab a large mixing bowl and add all your dry ingredients. The all-purpose flour, sugar, baking powder, and salt. Stir all the ingredients together and set aside.
In another bowl, whisk together all your wet ingredients. The buttermilk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until combined. If your pancake batter is a little lumpy that’s great, the lumps help create fluffy pancakes.
Heat a cast-iron skillet over medium-high heat. Pour in 1 tablespoon of vegetable oil/ghee into the pan, then add the pancake batter. ¼ cup of pancake batter per pancake. Cook each side for about 2 -3 minutes.
It’s time to flip when little bubbles start to form on the surface of the pancake.
Repeat with the remaining batter, adding more ghee as needed.
You don’t want to cook your pancakes in butter because the butter will burn before the pancakes cook!
Set cooked pancakes on a plate with a slice of butter on the top. Serve with turkey bacon, eggs, and plenty of maple syrup! Enjoy!
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Homemade Buttermilk Pancakes
- Yield: 6 Pancakes 1x
- Category: Breakfast
- Cuisine: American
Description
Fluffy buttermilk pancakes are one of the best Sunday morning breakfasts. Fluffy, soft pancakes with a slightly crispy edge, maple syrup drizzled over it, and a side of scrambled eggs - are the best breakfast.
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon sugar
- 2 tsp baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tbsp butter (melted)
- 1 large egg
- ½ tsp vanilla extract
- 4 tbsp vegetable oil/ ghee
Instructions
- In a large mixing bowl add all the dry ingredients - all-purpose flour, sugar, baking powder and salt. Stir until combined.
- In another bowl, whisk together the wet ingredients - buttermilk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and stir until combined. The batter will look lumpy. Don't over mix.
- Heat a cast-iron skillet over medium heat. Heat 1 tablespoon of vegetable oil/ ghee into the hot skillet and pout the pancake batter into the skillet, about ¼ cup per pancake.
- Flip when little bubbles start to form over the surface of the pancake. Cook each side for 2 - 3 minutes, or until the desired level of browning. Enjoy!
Keywords: Buttermilk, Buttermilk pancakes, Homemade, Pancakes
Sharon Izzard says
These look delicious, we love pancakes but I’ve never made buttermilk pancakes before!
Tonya | The Midwest Kitchen Blog says
Thank you, Sharon! They are easy and delicious!