The Best Buttermilk Pancakes

a stack of three fluffy buttermilk pancakes topped with butter and maple syrup

The Best Buttermilk Pancakes

Full fat buttermilk and the correct ratio of ingredients are what you need to make the best buttermilk pancakes - video tutorial included.

Course Breakfast

Cuisine American

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 309kcal

Author Jill McOwen

Ingredients

3 cups all purpose flour
3 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 1/2 cups full fat buttermilk
3 large eggs
3 tbsp vegetable oil
1 1/2 tsp vanilla extract

Instructions

Preheat a non-stick, electric griddle to 350 degrees F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well-blended.
In another bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla until smooth.
Pour the buttermilk mixture into the flour mixture. Stir with a spatula or wooden spoon until the batter is blended. Some lumps are OK.
Scoop two tablespoons of batter onto the hot griddle per pancake. Flip the pancakes when you start to see bubbles in the batter. Serve hot with butter and maple syrup.

Video

Nutrition