Homemade Buttermilk Pancakes
Skip the pancake mix with these homemade buttermilk pancakes. These fluffy old-fashioned pancakes are easy to make in just 20 mintues.
Servings 4 servings
Calories 354kcal
Equipment
- skillet or pancake griddle
Ingredients
- 2 cups AP flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk
- butter for the pan
- maple syrup for serving
Instructions
- In a large bowl whisk together the flour, baking soda, kosher salt, sugar, eggs, and buttermilk.
- Whisk until just combined.
- Heat a griddle or skillet on medium heat and add a little butter to the pan and add ½ cup of batter into the pan.
- Once the batter starts to bubble flip the pancake over and cook on the other side until golden brown.
- Repeat with all the batter.
- Serve with more butter and syrup.
Notes
Storage: Store leftovers in an airtight container for up to 3 days.
Buttermilk Substitute: You can make your own buttermilk by combining 2 cups of milk with 2 tablespoons lemon juice or vinegar.
Cooking Note: The more butter in the pan the more brown and crispy the pancake edges
Nutrition
Calories: 354kcal | Carbohydrates: 57g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 1303mg | Potassium: 280mg | Fiber: 2g | Sugar: 10g | Vitamin A: 342IU | Calcium: 177mg | Iron: 3mg