Buttermilk Pancake Recipe
User Reviews
5
Buttermilk Pancake Recipe
Description
The recipe blends dry ingredients like flour, baking powder, baking soda, sugar, and salt with wet ingredients including buttermilk, milk, eggs, melted butter, and vanilla extract. This mixture produces a smooth, thick batter where some lumps remain, which helps keep pancakes light. Cooking on a hot griddle forms golden brown bottoms with fluffy centers.
These pancakes serve well with a variety of toppings such as syrup, fresh fruit, or butter. The buttermilk gives a subtly tangy flavor enhancing the traditional pancake taste.
For convenience, leftover pancakes freeze well if separated by wax paper and kept in freezer bags for 1-2 months. Extra batter can be stored tightly covered in the refrigerator for up to two days and reheated pancakes can be warmed in the microwave or oven.
Ingredients
- 3 cups all-purpose flour
- 3 TB sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 egg
- 1/3 cup butter melted
- 1 tsp vanilla extract
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla together.
- Using a wooden spoon, mix the wet and dry ingredients together until just combined. Don't overmix! There will probably be flour lumps, which is okay.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles appear and the underside is lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Add favorite toppings and serve warm.
Notes
- Leftover pancakes freeze well when separated by wax paper and stored in freezer bags for up to two months.
- Batter can be stored covered in the refrigerator for up to two days for later use.
- Reheat pancakes in the microwave or oven until warmed through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pancakes
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 288mg | 12% |
| Potassium | 179mg | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 220IU | 4% |
| Calcium | 98mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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