Classic Buttermilk Pancakes

huge stack of fluffy buttermilk pancakes with syrup.

Classic Buttermilk Pancakes

These pancakes always cook up super fluffy and flavorful! They're just as easy as the box mix, but they taste so much better.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 119kcal

Author Karly Campbell

Ingredients

1 cup all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk see note
1 teaspoon vanilla
1 large egg
2 tablespoons butter melted

Instructions

Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
In a small bowl, mix together the buttermilk, vanilla, egg, and melted butter until well combined.
Pour the wet ingredients into the dry and whisk together until most, but not all, of the lumps are gone. Do not overmix.
Heat a large skillet over medium heat and spray with cooking spray or grease with butter.
Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done. Continue with remaining batter.

Video

Notes

Buttermilk Substitute: Add 1 tablespoon of white distilled vinegar or lemon juice to 3/4 cup of cow's milk. Stir and let sit for 5 minutes to thicken. Use as buttermilk in this recipe.

Nutrition