Go Back Email Link
–+ servings
Stack of homemade pancakes topped with fresh raspberries on a white plate.

Fluffy Buttermilk Pancakes

Lola Jay
Deliciously fluffy buttermilk pancakes
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 375 kcal

Ingredients
 
 

  • 1.5 cups flour
  • 3 teaspoon of baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoon of sugar
  • 1 teaspoon of pure vanilla extract
  • ¼ teaspoon cinnamon
  • 2 eggs room temp
  • 4 tablespoon melted butter
  • 1 ⅓ cups buttermilk

Instructions
 

  • Measure your dry ingredients into a sifter over a bowl. You want to make sure you measure your ingredients precisely using either a food scale, or, if you are using measuring cups, scoop the flour with a spoon into your measuring cup and use a flat surface to level.
    Sifting flour through a fine mesh sieve into a glass bowl on a wooden surface for baking preparation.
  • Mix your dry ingredients and set aside.
    Person whisking flour in a glass bowl on a wooden surface, preparing ingredients for baking.
  • You want your eggs and buttermilk to be room temperature. However, if you don't have time just pop your milk in the microwave for about 30 seconds. If you don't have buttermilk, you can use regular milk and add 1 tablespoon of vinegar or lemon juice and let it sit for five minutes.
    Pouring buttermilk into a glass measuring cup on a wooden countertop in a kitchen setting.
  • Add your eggs, vanilla, and melted butter to your buttermilk and combine.
    Whisking creamy batter in a Pyrex measuring cup on a wooden surface.
  • Pour your wet ingredients into your dry ingredients. Gently fold them in using a spatula.
    Mixing batter: Pouring liquid into a flour-filled bowl on a wooden surface, baking process in a kitchen setting.
  • Combine until the flour is not visible but do not over combine. You want it to be lumpy and don't want to deflate the batter.
    Mixing cake batter in a glass bowl with a spatula on a wooden countertop.
  • The batter will look lumpy.
    Mixing bread dough in a glass bowl with a spatula, on a wooden surface.
  • Add some butter to a pan on medium heat and melt. Then add ½ cup of batter.
    Pouring pancake batter into a hot pan for cooking on the stove.
  • Cook for about 5 minutes until golden and then flip.
    Flipping a golden brown pancake on a skillet with a spatula.
  • Add more butter and continue until your batter is done!
    Stack of fluffy pancakes with syrup and raspberries on a white plate, perfect breakfast treat.

Video

Nutrition Facts
Fluffy Buttermilk Pancakes
Amount per Serving
Calories
375
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
121
mg
40
%
Sodium
 
771
mg
34
%
Potassium
 
193
mg
6
%
Carbohydrates
 
46
g
15
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
10
g
20
%
Vitamin A
 
601
IU
12
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
116
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Let us know how it was!