Place all the dry ingredients into a large bowl and stir to combine.
In a measuring jug, add the buttermilk, milk, vanilla extract and egg. Whisk together until well combined.
Gradually add the wet mixture to the dry ingredients a little at a time. Whisk continually until you have a smooth, lump-free batter.
Add the melted butter to the batter and whisk to smooth.
Allow the batter to sit for 10 minutes (or longer if time allows) while you heat up a frying pan.
Place a non-stick frying pan over a medium/high heat and add a drop of oil to grease the pan.
If using a small pan make one pancake at a one at a time. If using a large pan or griddle add what the surface can easily cook, taking care not to overcrowd the pan to allow space for easily flipping the pancakes.
Add the batter to the hot pan a ladle or scoop at a time. One ladle will be enough for one pancake.
Once air bubbles are visible on top of the pancake, approximately 2 minutes, flip the pancake over. Allow the pancake to cook for a further minute then remove and rest on a warm plate covered with a tea towel.
Continue this process until all the pancake batter has been used up.
Serve warm with toppings of your choice.
Nutrition Facts
American Buttermilk Pancakes with Cinnamon
Amount Per Serving
Calories 150Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg9%
Sodium 311mg14%
Potassium 132mg4%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 207IU4%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Breakfast, Brunch
Cuisine : American
Keyword : best buttermilk pancakes, breakfast, Brunch, fluffy american pancakes, homemake buttermilk pancakes