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stack of brown butter buttermilk pancakes with syrup being drizzled on top
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Buttermilk Pancakes

Fluffy and flavorful buttermilk pancakes made from scratch! These will be your new weekend tradition. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 97kcal

Ingredients

Buttermilk Pancake Recipe

  • 10 oz flour two cups
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 16 oz buttermilk two cups
  • 2 oz sour cream ¼ cup
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoon brown butter cooled
  • 1-3 tablespoon butter for frying

Instructions

  • Whisk together flour, sugar, baking powder, baking soda and salt
  • Combine buttermilk, sour cream, vanilla, butter and eggs. Whisk lightly to break up eggs. 
  • Make a well in the flour mixture and add in your egg mixture. Fold gently until combined but the batter is still lumpy. Let rest for 10 minutes. 
  • Heat a skillet on medium heat for 5 minutes. Melt a tablespoon of butter in the pan and turn the heat down to med/low. 
  • Scoop ¼ cup pancake batter and pour into the middle of the pan. Let cook until you see bubbles popping in the center of the pancake and the edges of the pancake look dry and not shiny anymore. Then flip. 
  • Cook your pancake for 1-2 minutes more then it's done! Top with powdered sugar, maple syrup and butter! Mmmmm! 

Video

Nutrition

Serving: 4oz | Calories: 97kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Cholesterol: 26mg | Sodium: 151mg | Potassium: 97mg | Sugar: 2g | Vitamin A: 80IU | Calcium: 52mg | Iron: 1mg