Easy Buttermilk Pancakes Recipe

Stuff You Need

• 1 large egg, lightly beaten
• 1 cup buttermilk, at room temperature
• 2 Tbsp unsalted butter, melted
• 1 cup self-rising flour
• 1 Tbsp granulated sugar
• ¼ tsp baking powder
• Pinch of kosher salt

Mix the Batter

In a large bowl, whisk together the self-rising flour, sugar, baking powder, and a pinch of salt.

In another bowl, whisk the beaten egg with the buttermilk and melted butter until it’s smooth.

Pour the wet stuff into the dry mix and stir gently with a rubber spatula. Just mix until it comes together. No need to overdo it here.

Preheat the Griddle

Get your griddle or nonstick skillet heated over medium. A drop of water should dance around (so you’ll know when it’s ready). Brush a bit of neutral oil on there to prevent sticking.

Cook the Pancakes

Brush your hot surface with about ½ tsp oil. For the pancakes, pour about 4 to 6 tablespoons of batter onto the griddle. That comes to just under ⅓ cup, however you want to think about it.

Let those cook until you see bubbles forming around the edges and the bottom’s golden brown. This takes about 2 to 3 minutes.

Give ’em a flip and cook the other side until golden and cooked through—another minute or two. Keep an eye on them; they cook fast. Wipe off excess oil if you need to, and re-oil between batches.

Serve

Stack those pancakes on a plate. Keep them warm if you need to, and serve them right away with butter, syrup, or whatever toppings you like.

Buttermilk Pancakes

These buttermilk pancakes are light and fluffy, with a slight tang from buttermilk and a buttery, tender crumb. They cook up golden and soft, perfect for syrup or fresh toppings.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 1  large egg lightly beaten
• 1  cup 240 mL buttermilk, at room temperature
• 2  Tbsp 28 g unsalted butter, melted
• 1  cup 140 g self‑rising flour
• 1  Tbsp 12 g granulated sugar
• ¼  tsp baking powder
• Pinch of kosher salt

Instructions

• Whisk self‑rising flour, sugar, baking powder, and salt.
• Whisk egg, buttermilk, and melted butter; fold into dry ingredients until just combined.
• Preheat griddle over medium heat; brush with oil.
• Pour 4–6 Tbsp batter per pancake; cook until bubbles form and edges set, 2–3 min; flip and cook 1–2 min.
• Wipe and re‑oil griddle between batches; serve warm.