Buttermilk Pancake Recipe

Buttermilk pancake recipe is an easy recipe that makes light and fluffy buttermilk pancakes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 4

Total Time 14

Servings pancakes

Calories 93kcal

Whisk buttermilk and eggs together in a large bowl.
4 cups buttermilk, 2 large eggs
Stir in oil and vanilla until combined.
¼ cup vegetable oil, 1 teaspoon vanilla extract
Whisk flour, sugar, baking soda, baking powder, and salt together until just combined (batter may still be a bit lumpy but shouldn't have large lumps). Do not overmix.
3 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt
Heat a large skillet over medium heat.
Grease the skillet using butter, oil, or nonstick cooking spray.
Butter, oil, or nonstick cooking spray
Using 1/4 cup measuring cup, portion batter into pan in 4 places.
Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes.
Flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.

Buttermilk: If you don't have any buttermilk, you can make homemade buttermilk substitute.
Oil: Any neutral oil, like olive oil, canola oil, or vegetable oil, will work.
Mixing: I recommend mixing the batter by hand to avoid overmixing. Overmixing the batter can cause dense, heavy pancakes.
Nutrition values are estimates.