Original Post: https://www.sweetandsavorybyshinee.com/buttermilk-pancakes/
Best Buttermilk Pancakes
Servings: 24 pancakes
Calories: 72kcal
These homemade buttermilk pancakes are pillowy soft with golden brown tops and crisp edges! Made with just one bowl, they're light, fluffy, and easy to make ahead to freeze for later.
Print Recipe
Ingredients
- 2 large eggs
- ¼ cup (60 g) sour cream
- 2 cups (480 ml) buttermilk Note 1
- 2 cups (285 g) all-purpose flour
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (42 g) unsalted butter melted
Instructions
- In a large bowl, whisk together eggs, sour cream, and buttermilk.
- Add flour, sugar, baking powder, baking soda, and salt.
- Mix it until just combined.
- Stir in melted butter. Don’t mix it until smooth, the batter should be lumpy.
- Heat a large non-stick skillet over medium high heat.
- Working in batches, drop ¼ cup of batter per pancake. (I use a large cookie scoop for this step. It's super efficient!) I usually cook 4 pancakes at a time on a 12-inch skillet.
- Cook the pancakes until you see bubbles on the surface, about 3 minutes.
- Using a spatula, flip the pancakes and cook until golden brown, another 3 minutes or so. Transfer the pancakes onto a wire rack, and repeat with remaining batter.
Notes
Note 1: Buttermilk substitute: Mix 1 ½ cups sour cream with ½ cup of water.
Storing Tips:
- Let the pancakes cool completely before you store them.
- To freeze, place the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for 2 hours, or until solid. Then transfer the frozen pancakes into a freezer bag and freeze for up to 1 month.
- To reheat, pop the frozen pancakes in the toaster and toast until warmed and crisp! *I learned this recipe from America's Test Kitchen cookbook. And it's been our family's go-to pancake recipe for years.
- Let the pancakes cool completely before you store them.
- To freeze, place the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for 2 hours, or until solid. Then transfer the frozen pancakes into a freezer bag and freeze for up to 1 month.
- To reheat, pop the frozen pancakes in the toaster and toast until warmed and crisp! *I learned this recipe from America's Test Kitchen cookbook. And it's been our family's go-to pancake recipe for years.
Nutrition
Calories: 72kcal
Carbohydrates: 9g
Protein: 2g
Fat: 3g
Sugar: 2g
Sodium: 116mg
