Buttermilk Pancakes

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 Pancakes

5 from 4 votes

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Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Ingredients

• 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

US Customary - Metric

Instructions

• 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. 
  

Notes

A tip to help tell when the pancakes should be flipped is to watch for bubbles to start forming in the batter.

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Course: Breakfast, Brunch