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Stack of Buttermilk Pancakes with Syrup and More Pancakes in Back. Breakfast, Pancakes, Buttermilk Pancakes, Easy Pancakes, The Best Pancakes, Classic Pancakes, Breakfast Recipes, Kid Breakfast Recipes, i am baker, iambaker.
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5 from 2 votes

Buttermilk Pancakes

Buttermilk Pancakes are light and fluffy pancakes that puff up nicely and end up with a tender crumb with a slightly tangy flavor.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Keyword: Buttermilk Pancakes
Servings: 11 pancakes
Calories: 151kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1½ cups (187.5 g) all-purpose flour
  • 3½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • 1⅓ cups (327 g) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • maple syrup, for topping

Instructions

  • In a large bowl, sift together the flour, baking powder, salt, and sugar. (Do not skip this step; you do not want lumpy pancakes.)
  • In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir just until incorporated. (If the batter seems too thick to pour, add a little more buttermilk.)
  • Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
  • When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
  • Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
  • Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
  • Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
  • Serve warm, topped with maple syrup.

Nutrition

Calories: 151kcal