Best Buttermilk Pancakes Recipe

Name: Best Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups cake flour; 2 ¼ teaspoons baking powder; 2 teaspoons baking soda; salt (a big pinch); 2 eggs, beaten; 2 ½ cups buttermilk, at room temperature; ½ cup sugar; ¼ teaspoon vanilla extract; ½ cup melted butter, at room temperature, plus; butter, extra for the griddle

Servings: persons

2 ½ cups cake flour
2 ¼ teaspoons baking powder
2 teaspoons baking soda
salt (a big pinch)
2 eggs, beaten
2 ½ cups buttermilk, at room temperature
½ cup sugar
¼ teaspoon vanilla extract
½ cup melted butter, at room temperature, plus
butter, extra for the griddle

1
Sift together the cake flour, baking powder, baking soda, and salt into a mixing bowl.
2
Whisk the flour mixture, beaten eggs, buttermilk, sugar, vanilla, and melted butter until they are very smooth; let the batter sit for 5 minutes.
3
Preheat an electric griddle to 375 (or place nonstick griddle/large nonstick skillet over medium heat).
4
Just before cooking the pancakes, coat cooking surface with melted butter using a pastry brush.
5
Scoop up batter in a 1/2 cup measuring cup; pour batter onto hot griddle, letting it spread by itself into a circle that is about 5 inches in diameter; repeat with remaining batter (possibly in batches) until a dozen or so pancakes are formed.
6
Flip the pancakes when their edges appear to be hardening a little; there should also be many small holes opening up on the surface of the pancakes; should take about 2 minutes.
7
Cook pancakes on the other side for about 2 minutes, or until pancakes are golden brown and cooked through.
8
*If cooking pancakes in batches, keep them warm while the others are cooking; remember to reheat and butter the griddle after each round of pancake cooking.

1665

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups cake flour, 2 ¼ teaspoons baking powder, 2 teaspoons baking soda, salt (a big pinch), and more.

Yes, Best Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Buttermilk Pancakes

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