Soft, fluffy buttermilk pancakes with warm maple syrup are a great way to start the morning. This buttermilk pancake recipe makes delicious, light golden-brown pancakes with a hint of cinnamon.
The great thing about using buttermilk for pancakes is that it provides a lot more flavor than regular milk. The buttermilk also works in tandem with the baking soda to help create light airy pancakes.
Buttermilk PancakesPrint Pin Recipe
- 2 cups buttermilk
- 2 large eggs
- 1-3/4 cups flour
- 1/4 cup sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp cinnamon
- 2 tbsp butter, unsalted and melted
- In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt together.
- In a separate bowl, whisk together the buttermilk and the eggs.
- Stir the wet ingredients into a large bowl with the dry ingredients, adding in the melted butter. Mix everything until it is just combined, don't worry if there are a few small lumps leftover. Let the batter sit while the griddle warms up.
- Cook the pancakes on a 350℉ griddle, using a 1/3 cup of batter for each pancake. Cook the pancakes by pouring the batter onto the griddle, flipping the pancakes after 3 minutes or so of cooking. The pancakes are done when they are a nice golden brown and have cooked all the way through.
- Serve with butter and warm maple syrup.