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!
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 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 your desired level of browning. Enjoy!
Notes
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.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.