The BEST Buttermilk Pancakes
Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Servings: 3
Calories: 458kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Place all dry ingredients in a mixing bowl and whisk together.
- Add remaining ingredients, except 3 tablespoons (un-melted) butter.
- Whisk with a fork until no dry spots remain, but the batter is still lumpy.
- Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
- Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
- Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.
Notes
**Recipe Makes 6 Pancakes - 2 Per Serving**
Storing Leftover Batter and Reheating Pancakes
While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn't keep as well. As this batter sits too long, the pancakes won't fluff up like they will when the batter is freshly made that same day.
You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!
Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.
To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they're heated through.
To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.
Nutrition
Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg