Ingredients

• 1 large egg, lightly beaten
• 1 cup buttermilk, at room temperature
• 3 tablespoons unsalted butter, melted
• 1 cup self-rising flour
• 1 tablespoon light brown sugar
• 1/4 teaspoon baking powder
• Pinch of table salt

Mix the Batter

In a large bowl, mix together 1 cup of self-rising flour, 1 tablespoon of light brown sugar, 1/4 teaspoon of baking powder, and a pinch of table salt.

In another bowl, combine 1 large egg, lightly beaten, with 1 cup of buttermilk and 3 tablespoons of melted unsalted butter until you get a smooth mixture.

Combine the wet ingredients with the dry ingredients, stirring gently with a rubber spatula. Be careful not to overmix the batter.

Preheat the Griddle

Heat a griddle or nonstick skillet over medium heat until you can make a drop of water sizzle upon contact. Lightly brush with a neutral oil.

Cook the Pancakes

Brush the griddle with about 1/2 teaspoon of oil. For each pancake, pour 4–6 tablespoons (just under 1/3 cup) of batter onto the hot surface.

Cook the pancakes until bubbles form around the edges and the undersides are golden, about 2–3 minutes.

Flip the pancakes and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes. If needed, wipe away any excess oil and re-oil the griddle sparingly between batches.

Serve

Stack the pancakes on a plate and keep them warm if necessary. Serve immediately with butter, syrup, or your favorite toppings.

Print Pin

Easy Buttermilk Pancakes

Buttermilk pancakes with a fluffy texture, slight tang from the buttermilk, and subtle sweetness. Warm, golden surfaces complement the light, airy interior. Perfect with syrup or fresh berries.

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

• ▢ 1 large egg lightly beaten
• ▢ 1 cup buttermilk at room temperature
• ▢ 3 tablespoons unsalted butter melted
• ▢ 1 cup self-rising flour
• ▢ 1 tablespoon light brown sugar
• ▢ 1/4 teaspoon baking powder
• ▢ Pinch of table salt

Instructions

• Whisk flour, sugar, baking powder, and salt.
• Whisk egg, buttermilk, and melted butter; fold into dry ingredients until just combined.
• Preheat griddle over medium heat; brush with oil.
• Pour 4–6 Tbsp batter per pancake; cook until bubbles form and edges set, 2–3 min; flip and cook 1–2 min.
• Wipe and re‑oil griddle between batches; serve warm.