Classic Buttermilk Pancakes Skillet
Fluffy and tender classic American buttermilk pancakes cooked in a skillet, perfect for a quick and easy breakfast.
Ingredients
Check ingredients as you go.
- Batter
- Cooking
Let’s make it
Batter
In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
Batter
In another bowl, beat the large eggs lightly, then whisk in the buttermilk and melted unsalted butter until well blended.
Batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should have some small lumps.
Cooking
Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil using a paper towel to evenly coat the surface.
Cooking
For each pancake, pour about 60 milliliters (1/4 cup) of batter onto the hot skillet, spacing them apart. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Cooking
Flip each pancake carefully using a spatula and cook on the other side until golden brown and cooked through, about 1 to 2 minutes more.
Cooking
Remove cooked pancakes from the skillet and keep warm in a low oven if desired. Repeat until all batter is used.
Serving
Serve warm with your favorite toppings such as maple syrup, butter, fresh berries, or whipped cream.
Tips & notes
Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning while cooking the pancakes evenly. Let the batter rest for 5 minutes before cooking for better texture.
Saving it for later
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between parchment paper and seal in a freezer bag for up to 1 month.
Reheating
Reheat pancakes in a non-stick skillet over medium heat for 1-2 minutes per side, or microwave covered with a damp paper towel for about 15-20 seconds until warm.
