Umami Recipes
Umami Recipes

Ron’s Recipes

Buttermilk Pancakes

5 servings


10 minutes

active time

40 minutes

total time


1 ½ cups (188 g) all-purpose flour

1 ½ cups (360 ml) buttermilk

¼ cup (56 g) unsalted butter (melted and cooled, plus 2-3 extra tablespoons for cooking)

1 large egg

1 tablespoon granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt


Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!

Preheat a skillet over low-medium heat.

Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.

After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.

Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.

Serve immediately with maple syrup and fresh fruit.

Scroll up and see the post for tips, FAQs, and storage recommendations.


Serving Size

2 pancakes


291 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

4 g

Trans Fat

0.4 g


65 mg


317 mg

Total Carbohydrate

36 g

Dietary Fiber

1 g

Total Sugars

6 g


7 g

5 servings


10 minutes

active time

40 minutes

total time
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