
How To Make Buttermilk Pancakes
Welcome another day with these fragrant buttermilk pancakes that are soft and fluffy. It’s a quick and easy breakfast for the family. Serve it warm.
Serves:
Ingredients
- 2cupsall-purpose flour
- 2tbspgranulated sugar
- 2tspbaking powder
- 1tspBaking Soda
- ¾tspsalt
- 2largeeggs
- 2½cupsbuttermilk
- 4tbspunsalted butter,diced into 1 pieces and melted
- Vegetable oil or butter,for griddle
- Maple syrup,for serving
Instructions
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If using a cast iron griddle to cook pancakes, preheat it over a gas stove to about medium heat.
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In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt for 20 seconds, create a well in the center of the mixture. Set aside.
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In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and melted butter and whisk to blend
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Pour buttermilk mixture into the flour mixture and whisk just until combined. Be careful not to overmix.
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Grease griddle with oil or butter right before adding batter and ladle about a slightly heaping 1/3 cup batter at a time into the griddle.
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Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.
Recipe Notes
- If using an electric griddle to cook pancakes preheat it to 375 degrees F.
- Skillets will only need to preheat for a minute or two, so wait to warm them until the batter is almost ready.
Nutrition
- Calories:Â 148.80kcal
- Fat:Â 5.99g
- Saturated Fat:Â 2.85g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 2.14g
- Polyunsaturated Fat:Â 0.56g
- Carbohydrates:Â 19.08g
- Fiber:Â 0.52g
- Sugar:Â 4.26g
- Protein:Â 4.55g
- Cholesterol:Â 39.89mg
- Sodium:Â 254.00mg
- Calcium:Â 115.03mg
- Potassium:Â 103.46mg
- Iron:Â 1.13mg
- Vitamin A: 48.79µg
- Vitamin C:Â 0.47mg
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