Buttermilk Pancakes
This will be the last pancake recipe you will ever need. Fluffy, buttery, and perfectly tender! Everything you need to make these pancakes are in your pantry and fridge.
Equipment
- pourable bowl
- 1 whisk
- measuring utensils
Ingredients
- 3 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 2 cups buttermilk + more if needed see note below for making buttermilk
- 2 eggs
- 1 tsp pure vanilla extract
- 4 tbsp butter melted and slightly cooled
Instructions
- Mix first four ingredients together in a medium sized bowl.
- Whisk together buttermilk, eggs, and vanilla
- Combine wet and dry ingredients. (do not add butter yet)
- Stir in melted butter until combined. Batter does not need to be smooth, it will be somewhat thick and clumpy. If it seems too thick add a splash or two more of milk.
- Spoon onto a hot griddle, wait until bubbles start to form on top of pancakes, and the edges appear dry before flipping. Flip allow pancake time to brown on the second side before removing from griddle.
Notes
Buttermilk: If you do not normally have buttermilk on hand, this is an easy alternative. Add 1 tablespoon of white vinegar per cup of milk. Pour cup of milk, just under the measurement line, and then add vinegar, let stand 10 minutes before using. (10 minutes is a very long time in my kitchen, sometimes I only get 5 minutes in before I use the milk)
Chocolate Chip Pancakes: use mini semi sweet chocolate chips, sprinkle on batter after placing on griddle, using spatula poke chips down under batter before flipping.
Nutrition
Serving: 1pancakeCalories: 269kcalCarbohydrates: 41gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 58mgSodium: 487mgPotassium: 159mgFiber: 1gSugar: 5gVitamin A: 60IUCalcium: 172mgIron: 3mg
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