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Soft and Fluffy Buttermilk Pancakes

These pancakes are light, airy, and oh-so-delicious! Their perfect balance of brown sugar and buttermilk makes for a comforting breakfast treat.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 3/4 cups low-fat buttermilk
  • 2 tablespoons canola oil, vegetable oil, or light-tasting olive oil
  • 2 large eggs
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Whisk together buttermilk, oil, eggs, vanilla extract, brown sugar, and salt in a bowl.
  • Add flour, baking powder, and baking soda to the wet ingredients and stir gently.
  • Let the batter rest for 5-10 minutes.
  • Preheat a skillet or griddle over medium heat and lightly grease it.
  • Pour 1/3 cup of batter onto the skillet and cook until bubbles form; flip and cook until golden brown.
  • Keep the pancakes warm in an oven if making multiple batches.

Notes

Do not overmix the batter to achieve fluffiness.
Adjust heat as needed to prevent burning.
You can add chocolate chips or blueberries for variations.

  • Author: Martha
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 3
  • Sodium: 300
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 22
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 40