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.
Prep Time: 10 to 15 minutes
Cooking Time: 15 minutes
Servings: 10 to 14 pancakes
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. Pour the batter on the griddle, flipping each pancake 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.
A tip to help tell when the pancakes should be flipped is to watch for bubbles to start forming in the batter.