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The Boat Shed Kitchen

Buttermilk Pancakes

These fluffy buttermilk pancakes are soft, tender, and slightly tangy from the buttermilk. With just a few simple ingredients and a skillet, you’ll have golden pancakes that taste like they came from a diner—only better and homemade. Ideal for breakfast, brunch, or a cozy breakfast-for-dinner night.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1¼ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg beaten
  • 1¼ cups buttermilk
  • 2 tablespoons butter melted, plus more for greasing pan
  • 1/4 cup sugar

Method
 

  1. Sift flour, baking powder, baking soda, and salt into a large bowl.
  2. In a separate bowl, whisk together the beaten egg and buttermilk.
  3. Add to dry ingredients and stir just until smooth.
  4. Stir in melted butter and sugar until fully combined.
  5. Heat a skillet or griddle over medium-low and brush lightly with melted butter.
  6. Pour 1/4 cup batter onto pan and spread to a 5-inch circle.
  7. Cook until bubbles form and edges brown.
  8. See full steps with tips & photos → https://theboatshedcafe.com/buttermilk-pancakes/

Notes

• Don’t overmix the batter—lumps are okay! Overmixing leads to tough pancakes.
• Letting the batter rest helps it fluff up better when cooked.
• If your skillet is too hot, pancakes will brown before they cook through—stick to medium-low heat.