Best Buttermilk Pancakes Recipe
User Reviews
4.9
Best Buttermilk Pancakes Recipe
Description
The recipe mixes dry ingredients—flour, sugar, baking powder, baking soda, and salt—together before combining wet ingredients which include buttermilk, eggs, vanilla extract, and melted butter. The butter is added slowly into the wet mix to combine without curdling. After mixing wet and dry components gently to avoid overworking the batter, the rested batter is cooked on a medium-low preheated non-stick skillet, producing pancakes with a soft crumb and mild tang.
The pancakes can be served with syrup, fruit, or other toppings. The recipe notes a preference for room temperature ingredients to improve batter consistency and cooking results. If buttermilk is unavailable, a homemade substitute can be used with care to adjust liquid amounts to maintain batter thickness suitable for pancakes.
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk 530ml
- 2 large egg lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 Tablespoons butter melted and cooled (57g, unsalted
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm topped with salted butter and maple syrup!
Notes
- Using room temperature ingredients improves batter incorporation and pancake texture.
- If substituting buttermilk with a homemade version, add milk gradually to reach the batter consistency shown in photos and video.
- Light stirring preserves batter texture; some flour streaks are acceptable before cooking.
- Preheat skillet thoroughly before cooking pancakes for even browning and proper rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 88" pancakes
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 18" pancake | |
| Calories | 243kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 305mg | 13% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 354IU | 7% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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