Fluffy Buttermilk Pancakes that Beat Any Diner Version

These Fluffy Buttermilk Pancakes are a breakfast favorite that will impress with their tender texture and rich flavor.

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour Ensure it's fresh for best results
2 tablespoons Sugar Adjust to taste
1 teaspoon Baking Soda Check freshness
0.5 teaspoon Salt Adjust based on preference
1 teaspoon Baking Powder Ensure it’s fresh
1 large Egg Can substitute with flax egg
1 cup Buttermilk Can substitute with whole milk + 1 tbsp lemon juice or vinegar
2 tablespoons Vegetable Oil Can substitute with melted butter

For Serving

to taste Butter Spread generously
to taste Maple Syrup Drizzle over warm pancakes

Equipment

Mixing bowls
Whisk
griddle
Spatula

Method

Step-by-Step Instructions

In a large mixing bowl, combine the flour, sugar, baking soda, salt, and baking powder. Whisk until well blended.
In a separate bowl, whisk together the egg and buttermilk until smooth, then stir in the vegetable oil.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Preheat the griddle over medium heat (around 350°F) and lightly oil the surface.
Let the batter rest for 5-10 minutes.
Pour about ¼ cup of batter onto the hot griddle. Cook for about 2-3 minutes until bubbles form.
Flip pancakes and cook for another 1-2 minutes until golden brown.
Transfer pancakes to a warm plate and serve immediately with butter and syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

Allowing the batter to rest helps create a fluffier texture.

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