How To Make Fluffy Buttermilk Pancakes
Enjoy these buttermilk pancakes cooked into soft and golden treats with crisp edges. Pair with fruits or top with syrup for a delightful breakfast!
Serves:
Ingredients
- 2½cupsall purpose flour
- 1½tbspsugar
- 2½tspbaking powder
- ¾tspbaking soda
- ¼tspsalt
- 2¼cupsbuttermilk
- 1large egg
- 3tbspunsalted butter,melted
- 2tspvanilla extract
Instructions
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In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
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In a small bowl, whisk the egg until the yolk and the whites are combined. Add buttermilk, melted butter, and extract. Whisk until combined.
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Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed.
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Continue mixing just until combined. Don’t over mix, or the pancakes will be rubbery, not light and fluffy.
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Set a large, flat-bottomed non-stick or well-seasoned cast-iron skillet over medium heat. Add butter.
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Once the butter has melted and sizzles on the pan, scoop a rounded ¼ cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.
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Cook for about 3 minutes until bubbles form in the center of the pancake and the edges look slightly drier than the middle.
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Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.
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Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.
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To freeze and reheat, let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.
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To reheat, spread a few frozen pancakes on a plate in a single layer (it’s ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster.
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The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.
Nutrition
- Calories: 153.13kcal
- Fat: 3.94g
- Saturated Fat: 2.25g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.04g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 23.99g
- Fiber: 0.71g
- Sugar: 3.94g
- Protein: 4.77g
- Cholesterol: 24.97mg
- Sodium: 248.49mg
- Calcium: 131.04mg
- Potassium: 104.95mg
- Iron: 1.41mg
- Vitamin A: 37.38µg
- Vitamin C: 0.46mg
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