Homemade Buttermilk Pancake Recipe
A family favorite, these buttermilk pancakes are fluffy and moist. Plus they can be ready quickly and scaled up to make a breakfast feast.
- Category: Breakfast
Ingredients
Units Scale
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/4 cup buttermilk
- 3 tablespoons vegetable oil
Instructions
- Combine flour, white sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together egg, milk and vegetable oil.
- Stir flour mixture into milk mixture and mix well. Let sit for 5-15 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Notes
- In case you’re not prone to keeping buttermilk at home, an easy buttermilk substitute is 1 cup of milk with a teaspoon of white vinegar added. Just mix the two together and let it sit for at least 10 minutes. You should notice a thickening of the milk when it’s ready.
- Make preparation super quick by mixing this up with a hand-mixer or your KitchenAid. The pancakes may be even fluffier when you use the whisk attachment!
- A word on done-ness: If you’re a pancake novice, once the uncooked side pancake is full of bubbles and edges are no longer gooey, your pancake is ready to flip.
- Cook pancakes on a griddle or in a pan with the lowest sides possible to keep from burning yourself while flipping
- Make your own flavored syrup to go with your pancakes: Just pour about 1/4 cup syrup (for 2 people) plus a few spoonfuls of strawberry or other jam/jelly. Microwave it for about 30 seconds, stir and microwave again for another 30 seconds. Not only does this taste great and add variety to your pancakes, but it’s also a great way to use up jellies and jams you might not use otherwise.