Description
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.
Ingredients
Scale
- 2 large eggs
- ¼ cup sour cream
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons 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.
- 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
- These pancakes freeze well for later use.
- Adjust cooking time based on your stove’s heat level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 72
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Buttermilk Pancakes, Breakfast, Fluffy Pancakes