Making a fluffy pile of homemade buttermilk pancakes doesn't have to be intimidating. Our pancake recipe is made with inexpensive pantry-friendly ingredients and comes together in just 25 minutes. Whip up a batch and serve them up with syrup, butter, fruit, whipped cream, and more.
This buttermilk pancake recipe is endlessly customizable. If you want to make fruit pancakes, stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit. Try adding chocolate chips, nuts, or shredded coconut. If you'd like to add more protein to your breakfast, try making our homemade cottage cheese pancakes. They are flavored with lemon and honey.
Buttermilk pancakes are a great breakfast recipe to make ahead and freeze for busy weekday mornings. Our guide to freezing pancakes walks you through exactly how to make a batch and store them for later.
Ingredients
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1 ¾ cup all-purpose flour
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2 tablespoon granulated sugar
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2 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 egg, slightly beaten
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1 ½ cup buttermilk or sour milk (see tip)
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3 tablespoon cooking oil
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Desired fruit options (optional)*
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Desired syrup (optional)
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Butter (optional)
Directions
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In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl use a fork to combine the egg, buttermilk, and oil.
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Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in your desired fruit.
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For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter.
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Cook the pancakes over medium heat for 1 to 2 minutes on each side or until the pancakes are golden brown, turning to second sides when the pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup, butter, or whipped cream. Makes 12 standard-size pancakes or 40 dollar-size pancakes.
Pancake Variation
Prepare the Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancake Variation
Prepare the Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Buckwheat Pancake Variation
Prepare the Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup of buckwheat flour.
Cornmeal Pancake Variation
Prepare the Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup of cornmeal.
Bran Pancake Variation
Prepare the Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup of oat bran, wheat bran, or toasted wheat germ.
Nutrition Facts (per serving)
| 117 | Calories |
| 4g | Fat |
| 16g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 5% |
| Cholesterol 19mg | 6% |
| Sodium 179mg | 8% |
| Total Carbohydrate 16g | 6% |
| Protein 3g | 6% |
| Vitamin C 0.6mg | 1% |
| Calcium 50.5mg | 4% |
| Iron 0.9mg | 5% |
| Potassium 70mg | 1% |
| Folate, total 36.3mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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