Buttermilk Pancakes

This homemade Buttermilk Pancakes are something everyone needs to have on hand for a fast and delicious breakfast to feed their family.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 174kcal

Author Dina

Sift the flour, salt, baking powder, and sugar into a bowl and mix with a whisk.
Make a slight indent in the middle of the dry ingredients using your fist. Then crack the egg into the middle.
Lightly whisk the egg and add the melted butter and buttermilk. Mix until well blended.
Scoop out 1/4 cup of the batter onto a greased pan or griddle and cook for about 1-2 minutes over medium heat. Tip: a good way to know when your pancake is ready to flip is when you see bubbles form at the top of the unflipped pancake.
Serve warm with syrup and berries, or any topping of your choice.

Make your own buttermilk- If you haven’t got buttermilk, make your own by combining 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar and letting it sit for 5 minutes.
Don’t overwork the batter- Only mix the batter as much as needed to combine it. Overworking the batter will cause the pancakes to be flat and dense.
Flip when you see bubbles- Make sure there are a number of bubbles and the pancake easily lifts from the skillet before flipping it. You’re looking for a golden brown color.
Cool them properly- Place the pancakes on a cooling rack if they won’t be eaten right away. This allows the steam to disperse so the bottom doesn’t get soggy, as it would sitting on a plate.