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A stack of four golden buttermilk pancakes sits on a plate, with syrup poured over the top and pooling around the base.
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Buttermilk Pancakes

The secret to tender Buttermilk Pancakes (from scratch) is knowing when to stop stirring.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 3 Pancakes
Calories: 321kcal
Author: Laura

Ingredients

  • 1 cup all purpose flour
  • 1 tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup buttermilk
  • 2 tbsp cooking oil

Instructions

  • Stir together the dry ingredients and set aside
    A pile of white flour on a wooden surface with a round object, perhaps destined to become fluffy buttermilk pancakes, partially covered in flour nearby.
  • Mix the wet ingredients together
    A metal whisk stirring thick, light beige buttermilk pancakes batter in a glass mixing bowl.
  • Pour the wet ingredients into the dry ingredients and stir to mix. It can be a little lumpy or have some flour streaks in it. Just don't overmix the batter
    Close-up of a metal whisk covered in thick buttermilk pancake batter held above a glass bowl of more batter, with a measuring cup in the background.
  • Heat a nonstick skillet over medium heat
  • Add a little oil or butter to the pan
  • Use a 1/4 c measuring cup to scoop up the pancake batter and drop it onto the hot skillet
    A red spoon holds thick buttermilk pancake batter above a mixing bowl filled with more batter.
  • Cook until bubbles appear, then flip
    A close-up of buttermilk pancake batter cooking on a pan, showing small bubbles forming on the surface.
  • Cook until the other side is lightly browned
    A buttermilk pancake is cooking in a pan with bubbles forming on the surface, indicating it is being cooked on one side.
  • Remove to a plate and repeat with the remaining batter
    A single golden-brown buttermilk pancake with a slightly uneven edge sits on a light-colored surface.
  • Serve immediately, or make stacks and serve them in stacks
    A stack of seven golden-brown buttermilk pancakes sits on a white plate, ready to be served.
  • Serve with butter, syrup, or brown sugar. Whatever you do, serve them while they're still hot for the best flavor
    A close-up of a stack of golden buttermilk pancakes topped with a melting pat of butter.

Video

Notes

No buttermilk? Make your own.

Put a tablespoon of white vinegar or lemon juice in a measuring cup, pour in enough milk to reach the one cup line, and let it sit for about five minutes until it looks a little curdled. That's your buttermilk. It's thinner than the real thing and not quite as tangy, but the acid does the same job with the baking soda, and it makes good pancakes. I use this trick ALL the time!

Nutrition

Serving: 1 Serving | Calories: 321kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 572mg | Potassium: 179mg | Fiber: 1g | Sugar: 8g | Vitamin A: 211IU | Calcium: 266mg | Iron: 3mg