Description

A budget-friendly, extra-fluffy buttermilk pancake recipe using simple pantry staples. Perfect for solo cooks, this recipe costs less than $0.15 per pancake and delivers restaurant-style texture without the expense.

Ingredients

Scale

1 cup (120g) All-Purpose Flour
2 teaspoons Baking Powder
2 tablespoons Granulated Sugar
½ teaspoon Salt
¾ cup (180ml) Milk
1 tablespoon Vinegar (white or apple cider)
1 large Egg
2 tablespoons Melted Butter (or oil)
1 teaspoon Vanilla Extract (optional)
½ teaspoon Cinnamon (optional)

Instructions

Make homemade buttermilk by stirring 1 tablespoon of vinegar into ¾ cup of milk. Let it sit for 5-10 minutes until it curdles and thickens.
In a separate bowl, whisk together the flour, baking powder, sugar, and salt until uniform and free of clumps.
Make a well in the center of the dry ingredients. Pour in the curdled milk, egg, and melted butter.
Whisk gently until just combined. The batter should be lumpy; do not overmix to avoid tough pancakes.
Let the batter rest for 5-10 minutes to allow the flour to hydrate and baking powder to activate.
Heat a non-stick skillet over medium heat for 2-3 minutes. Test readiness by flicking water drops onto the surface; they should sizzle.
Reduce heat to medium-low. Lightly grease the pan with oil or butter.
Pour about ¼ cup of batter per pancake. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving holes that don’t fill back in.
Flip gently and cook the other side for 1-2 minutes until golden brown.
Serve immediately with butter and syrup, or store in a 200°F oven to keep warm.

Notes

The first pancake is often a test for heat adjustment. Keep finished pancakes warm in a 200°F oven rather than stacking them on a plate to prevent sogginess. Do not press down on pancakes when flipping. Leftover batter can be stored in the fridge for up to 2 days. Cooked pancakes freeze well for up to 2 months and reheat best in a toaster.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 4
Sodium: 350
Fat: 7
Saturated Fat: 3
Carbohydrates: 24
Fiber: 1
Protein: 6

Keywords: pancakes, buttermilk pancakes, budget breakfast, cheap recipes, fluffy pancakes, solo cooking, homemade buttermilk, easy breakfast