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Sometimes you need to go old-fashioned for breakfast, and what better way than with Buttermilk Pancakes? This quick recipe will have a stack on your table in just 15 minutes!
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Y’all know I don’t care much for breakfast food, but my family loves it, and maybe yours does too! That means even if I don’t eat a lot of breakfast-type meals, I enjoy cooking them up for everyone…and collecting good recipes, of course. For instance, this is my tried-and-true buttermilk pancakes recipe!
It’s easy to reach for the pancake mix when you don’t have a lot of time, and that’s fine. (I know I’ve done that!!) But the thing about pancake mixes is…they can be unpredictable. They assume everyone has the same appliances and utensils, so sometimes you end up with flat, unattractive, burnt, or just flat-out unflavorful pancakes. Not fun!
This recipe, though, makes the best buttermilk pancakes…and I don’t mind being prideful about that! It’s fast, it’s easy, and it only requires your typical baking staples. It’s perfect, too, if you’ve never made pancakes from scratch before and want to give it a try. And I DO hope you give it a try! Enjoy!
Buttermilk Pancakes: Ingredients & Substitutions
For this Buttermilk Pancakes recipe, you will need …
Ingredients
- flour – preferably all-purpose. This gives your pancakes (or any other baked good) a bit of structure.
- an egg – this is what’s called a “binder” and holds your batter together!
- granulated sugar – adds some sweetness to your pancakes, and also helps with texture.
- salt – salt in pancakes (or again, in any baked good) brings out other flavors!!
- baking powder and baking soda – these will help your pancakes rise a little and become their best fluffy selves!
- vegetable oil – your “fat” in this batter, which again contributes to flavor and texture.
- buttermilk – this, hands down, is what will make your pancakes so…poofy. Like clouds. (There’s no other word to describe it!) Buttermilk mixes well with baking soda to eventually create the perfect squishy pancake feeling in your mouth.
- butter or shortening – you may need one of these to grease your griddle, depending on what kind you have.
- toppings – optional, but who doesn’t like pancakes with maple syrup or butter?
Buttermilk Pancakes: FAQs
A nice stack of 9 pancakes! Perfect for a small family, although if they’re big eaters, you might want to make a second batch.
This is a short, simple 15-minute recipe! It only takes 5 minutes of prep and 10 minutes of cooking.
Go ahead and use 1-2 extra tablespoons of buttermilk. This should give you the perfect pancake size!
When you flick water on it and it sizzles – it’s ready! Easy!
You may have stacked them while warming them, which causes them to produce steam. To keep them warm, separate them out into single cakes on a towel or baking sheet in the oven.
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Buttermilk Pancakes
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We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
For the pancakes
- 1 large egg
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the griddle
- Butter or shortening
For serving
- Butter and/or maple syrup, for serving
Instructions
- Beat the egg in a medium bowl with a hand mixer until fluffy. Beat in the remaining pancake ingredients just until smooth.
- Heat a griddle or skillet over medium heat or to 375°F. If necessary, grease the griddle with butter or shortening.
- For each pancake, pour slightly less than 1/4-cup of the batter onto the hot griddle. Cook the pancake until puffed and dry around the edges. Carefully flip the pancake over and cook on the other side until golden brown. Repeat with any remaining batter.
Notes
- How do you know when your griddle or skillet is hot enough? When you flick water on it and it sizzles – it’s ready!
- For thinner pancakes, you can add 1-2 tablespoons of extra buttermilk.
- Because cooktops, pan materials, and the thickness of your pans can vary, you may need to adjust your heat as necessary.
- Keep pancakes warm in a single layer on a wire rack or towel-lined cookie sheet in a 200°F oven. Stacking them while keeping them warm will produce steam that can make your pancakes soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
