Buttermilk Pancake Recipe
User Reviews
5
Buttermilk Pancake Recipe
Description
The recipe combines buttermilk and eggs with vegetable oil and vanilla, then gently mixes these wet ingredients into a dry blend of flour, sugar, baking soda, baking powder, and salt. The batter is lumpy but well incorporated to avoid toughness. Cooking is done on a medium-heated greased skillet, using a quarter cup of batter per pancake. The first side cooks until bubbles form and edges set, then flipping to finish until golden brown. The result is pancakes with a tender texture and lightly crisp surface.
These pancakes can be enjoyed plain or paired with a variety of toppings such as syrup, fresh fruit, or yogurt. Their balanced flavor and softness make them versatile for breakfast or brunch menus.
For substitutions, any neutral vegetable oil can be used. The batter should be mixed by hand to prevent overmixing, which can cause a dense texture. If buttermilk is unavailable, homemade substitutes can be made. Nutrition values are approximate.
Ingredients
- 4 cups buttermilk low-fat ok
- 2 egg large
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- butter
- oil
- nonstick cooking spray
Instructions
- Whisk buttermilk and eggs together in a large bowl.
- Stir in oil and vanilla until combined.
- Whisk flour, sugar, baking soda, baking powder, and salt together until just combined (batter may still be a bit lumpy but shouldn't have large lumps). Do not overmix.
- Heat a large skillet over medium heat.
- Grease the skillet using butter, oil, or nonstick cooking spray.
- Using 1/4 cup measuring cup, portion batter into pan in 4 places.
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes.
- Flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
Notes
- If you lack buttermilk, a homemade substitute can be used for similar results.
- Use any neutral oil like canola, olive, or vegetable oil for the batter.
- Mix the batter gently by hand to avoid overmixing, which can make pancakes dense.
- Nutrition values provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28pancakes
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 93kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 136mg | 6% |
| Potassium | 93mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 125IU | 3% |
| Calcium | 56mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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