Go Back
–+ servings
maple syrup being poured on a stack of homemade buttermilk pancakes on a plate with sliced strawberries on a white marble counter.

Homemade Buttermilk Pancakes

Mimi Council
This recipe for Homemade Buttermilk Pancakes is easy to make for an amazing nostalgic breakfast or brunch that the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Makes 10 pancakes
Calories 191 kcal

Equipment

  • Digital Food Scale
  • Small Pot
  • Mixing Bowl
  • Whisk
  • Cast Iron Skillet

Ingredients
 
 

  • 191 grams all purpose flour
  • 28 grams cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground vanilla bean
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • 113 grams salted butter (melted)
  • 1 ½ cups buttermilk
  • 1 large egg
  • olive oil cooking spray
  • strawberries (for serving)
  • maple syrup (for serving)

Instructions
 

  • In a large bowl, add the flour, cane sugar, baking powder, vanilla bean, cloves and sea salt and whisk together. Set aside.
  • In a small saucepan, add the butter and melt completely. Remove from heat.
  • Add the buttermilk, egg, and melted butter to the flour mixture and whisk to combine completely.
  • In a large skillet over low to medium heat, grease it well with olive oil cooking spray. Use ⅓ cup to drop the pancake batter into the skillet. Wait for the top of the pancake to start bubbling, about 1 to 2 minutes. Flip the pancake and cook until done, about another 1 to 2 minutes on the second side. Repeat until batter is gone.
  • Serve immediately with maple syrup.

Video

Notes

Tips
  • Make sure that your skillet is hot, but not too hot. We like to use the water test — once you think your skillet or griddle is good to go drop a drop of water on it. If it sizzles, then it's ready. If it doesn't sizzle, then it's not.
  • Make sure to wait for pancakes to be ready to flip before you flip them. This is where I struggle, as I always want to check them or think I'm burning them. But, patience is key here. Pancakes are best when you cook them one time on each side, they don't brown or cook as much if you flip them over and over again.
  • Clean your skillet or griddle in between pancakes. I use a paper towel and wipe out the skillet each time, then make sure it's greased again with a high heat oil.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 191kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 303mgPotassium: 78mgFiber: 1gSugar: 5gVitamin A: 366IUCalcium: 120mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!