The Best Buttermilk Pancakes
It's not an exaggeration— these really are the best buttermilk pancakes! They're light, fluffy, and full of flavor.
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (457 ml) buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup (56 grams) unsalted butter , melted and slightly cooled
- Additional butter or oil, for the pan
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
- Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
- Serve immediately or keep warm in a 200°F oven until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
Video
Notes
Recipe adapted from kottke.org.
Calories: 157kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 197mg, Potassium: 187mg, Fiber: 1g, Sugar: 4g, Vitamin A: 224IU, Calcium: 98mg, Iron: 1mg
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