Buttermilk Pancakes

Tender crumb, rich flavor.

Why You'll Love This Recipe

• Tall, fluffy, tangy.
• Diner-quality at home.
• 20 minutes from scratch.
• Freezer-friendly.
• Kid favorite.

Ingredient Notes

• Real buttermilk is non-negotiable.
• Baking soda + baking powder = ultimate lift.
• Cooled melted butter folds in smoothly.

Ingredient Substitutions

• DIY buttermilk: milk + 1 tablespoon vinegar, rest 5 min.
• Whole-wheat flour for half the flour.
• Add berries, chocolate chips, or pecans.

Equipment Needed

• Two mixing bowls
• Whisk
• Skillet or griddle
• Ladle

Prep Tips

• Heat skillet over medium, not high.
• Use ⅓ cup for diner-size pancakes.

Instructions

1. 1

   Gather and prep: 1 cup flour, 1 buttermilk, 1 large egg, 1 cup sugar, 1 baking powder, 2 tbsp butter, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Whisk dry ingredients.

3. 3

   Whisk wet ingredients.

4. 4

   Combine; let rest 5 min.

5. 5

   Cook on griddle until golden. Cool on a rack before slicing — most baked goods set as they cool.

Artsi Pro Tips

• Real buttermilk gives the tang and tenderness.
• Rest the batter 5 minutes for lighter pancakes.
• Adjust heat — too hot burns the outside.

Common Mistakes

• Overmixing — dense pancakes.
• Too-hot pan — burnt outside.
• Flipping early — collapse.

Recipe Tags