Classic Buttermilk Pancakes
Fluffy American pancakes made with cultured buttermilk and cooked until golden on a skillet. Serve them warm for a classic breakfast or light meal.
- American
- American breakfast
- breakfast
- buttermilk
- classic
- pancakes
- skillet
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
cultured buttermilk · 2 Cup
Kroger® Cultured Whole Milk Buttermilk Half Gallon
25%
Details
large eggs · 2 Count
Kroger® Grade A Large White Eggs
17%
Details
unsalted butter, melted and divided · 5 Tablespoon
Kroger® Unsalted Butter Sticks
16%
Details
all-purpose flour · 2 Cup
Gold Medal™ All Purpose Flour
Sale
11%
Details
baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
granulated sugar · 2 Tablespoon
Domino Pure Cane Granulated Sugar, 4 lb. Bag
1%
Details
baking soda · 1 Teaspoon
Baking Soda 1# box
1%
Details
fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- all-purpose flour-2 cups
- cultured buttermilk-2 cups
- unsalted butter-1/4 cup + 1 tablespoon
- granulated sugar-2 tablespoons
- baking powder-2 teaspoons
- baking soda-1 teaspoon
- large eggs-2 count
- fine salt-1/2 teaspoon
In the large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In the medium bowl, whisk the buttermilk and eggs until smooth. Whisk in 4 tablespoons melted butter.
Pour the wet mixture into the dry ingredients. Fold gently just until no dry streaks remain; a few small lumps are desirable. Let the batter rest for 5 minutes.
Do not taste the uncooked batter because it contains raw flour and eggs.
Heat the skillet over medium heat for 2 to 3 minutes. Lightly coat the cooking surface with some of the reserved butter.
Keep hands and utensil handles away from the hot skillet, and turn the handle inward to prevent accidental bumps.
Wipe up melted butter promptly to prevent slippery surfaces.
Scoop 1/4 cup batter per pancake into the skillet, leaving space between them. Cook for 2 to 3 minutes, until bubbles rise and pop on top and the edges begin to look set.
Keep hands and utensil handles away from the hot skillet, and turn the handle inward to prevent accidental bumps.
Flip each pancake once and cook for 1 to 2 minutes, until the second side is golden brown and the center is cooked through.
Keep hands and utensil handles away from the hot skillet, and turn the handle inward to prevent accidental bumps.
Transfer the pancakes to a plate. Repeat with the remaining batter, dividing the remaining reserved butter among the batches and lightly greasing the skillet only as needed. Adjust the heat as needed to prevent overbrowning, then serve warm.
Keep hands and utensil handles away from the hot skillet, and turn the handle inward to prevent accidental bumps.
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