There’s nothing like a batch of fluffy old-fashioned buttermilk pancakes on a slow Sunday morning! These fluffy buttermilk pancakes have a soft texture and wonderful crispy edges. Drizzled with maple syrup and served with a side of scrambled eggs, bacon, or fresh fruit this is a comforting family favorite breakfast!
- 1 cup + 2 tablespoons All-purpose flour
- 1 tablespoon cane sugar, optional
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons unsalted butter (melted)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 4 tablespoons vegetable oil/ ghee
- In a large mixing bowl add all the dry ingredients - all-purpose flour, sugar, baking powder and salt. Stir until combined.
- Then add in the wet ingredients - buttermilk, melted butter, egg, and vanilla extract to the dry ingredients. Stir until combined, the batter will look lumpy. Mix just until there aren't any more streaks of flour.
- Heat a cast-iron skillet over medium heat. Heat 1 tablespoon of vegetable oil or ghee into the hot skillet and pour the pancake batter into the skillet, about 1/4 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 your desired level of browning. Enjoy!
Store leftover pancakes in the fridge for 3-4 days in an airtight container.
Wrap leftover pancakes in plastic wrap then place them in a freezer-safe bag or container to freeze for several weeks.
Reheat pancakes wrapped in parchment paper in the 350-degree oven for 10 minutes or until warmed through.
Make pancakes ahead of time then place the cooked pancakes on a baking sheet. Place in a warm 200-degree oven for up to 30 minutes before serving.
- Serving Size: 6 pancakes
- Calories: 239
- Sugar: 4.6 g
- Sodium: 252.4 mg
- Fat: 15.3 g
- Carbohydrates: 22 g
- Protein: 4.6 g
- Cholesterol: 45.7 mg
Keywords: homemade, from scratch, classic buttermilk pancake recipe, fluffy buttermilk pancakes, old fashioned buttermilk pancakes