Basic Buttermilk Pancakes

“Pancakes of all kinds are what I think of when I imagine a big Saturday morning breakfast,” Nicole Hampton says. This Basic Buttermilk Pancakes recipe is a great foundation for when you want to get creative with toppings and add-ins. Try them in Hampton’s Blueberry Cheesecake Pancakes

Makes 8-10 large pancakes.

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon vanilla extract
1/4 cup butter, melted
2 to 3 tablespoons butter, plus butter for serving
Syrup for serving

Preheat the oven to the lowest setting (that’s 170 degrees for me), if desired. Heat a large skillet over medium heat.

In a large bowl, stir together the flour, sugar, baking powder, and salt. In a small bowl, stir together the buttermilk, egg, and vanilla extract. Pour the buttermilk mixture into the flour mixture, and stir together until just mixed, but some lumps remain. Fold in the melted butter until fully incorporated.

Add a small pat of butter to the hot pan to melt. In batches, add about 1/3 cup batter per pancake to the hot pan, spacing them evenly. Cook until golden brown, 1 to 2 minutes on each side. Transfer the cooked pancakes to a plate and, if desired, keep warm in the oven while you cook the rest of the batter.

Serve with your favorite syrup and more butter!

Recipes and photos provided by West Margin Press, excerpted from High-Altitude Breakfast by Nicole Hampton,

Click here to see how you can incorporate this recipe in Hampton’s Blueberry Cheesecake Pancakes.