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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.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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.