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Best Buttermilk Pancakes

Fluffy buttermilk pancakes that are light, airy, and easy to make, perfect for breakfast gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • as needed tablespoons butter for cooking Additional butter for the skillet.

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well-blended.
  2. In a separate bowl, whisk together the buttermilk, egg, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. Once hot, add a little butter to coat the surface.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown, about 2–3 minutes per side.
  3. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with your favorite toppings!

Notes

If you're out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Avoid overmixing; a few lumps are fine for fluffier pancakes. Store cooked pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.