Buttermilk Pancake
Buttermilk pancakes are soft, fluffy pancakes made with whole wheat flour and buttermilk. The buttermilk and apple cider vinegar, helps create a tender texture and mild tang. This best buttermilk pancake recipe cooks evenly on a pan and uses simple pantry ingredients. The pancakes are lightly sweet and suitable for various toppings.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup (120 grams) cup whole wheat flour
- 4 tbsp raw sugar (or regular sugar, add according to taste)
- 1 tsp baking powder
- 1 pinch salt
- 11/4 cup buttermilk (or as required)
- 1 tsp vanilla extract (or 1/2 teaspoon vanilla essence)
- 1 tbsp butter (– unsalted and softened, for batter)
- 1 tsp apple cider vinegar
- 6 tsp butter (– unsalted, for cooking pancakes)
Instructions
- 1
Mix whole wheat flour, sugar, baking powder, and salt in a bowl with a wired whisk.
- 2
Add buttermilk, vanilla extract, softened butter, and apple cider vinegar.
- 3
Mix all the ingredients to a smooth batter with a medium flowing consistency. The batter should pour easily and spread slightly on its own.
- 4
Heat a pan or skillet on low to medium heat. Spread ½ teaspoon butter evenly on the pan.
- 5
Pour ¼ cup batter onto the pan. Do not spread it. The batter will spread naturally.
- 6
Cook for about 1½ minutes, or until bubbles appear on the surface and the base turns golden and lightly crisp. Do not flip too early, or the pancakes may break.
- 7
Gently flip the pancake and cook the second side for about 1½ minutes, or until crisp and golden. Spread a little butter on the sides if you like.
- 8
Flip once or twice more if needed for even cooking.
- 9
Remove from the pan and serve hot or warm.
- 10
Cook the pancakes in batches, or use two pans or skillets at the same time to speed up the process if you have doubled the recipe.
- 11
Serve the pancakes hot or warm.
- 12
Pair with maple syrup, honey, jam, or chocolate sauce. Fresh fruits like bananas, berries, or apples go well.
- 13
You can also serve with nut butter or a light dusting of powdered sugar.
- 14
Store leftover pancakes in an airtight container in the refrigerator for up to 1 day.
- 15
Reheat on a pan or in a toaster until warm. Avoid reheating for too long, as the pancakes may dry out.