Buttermilk Pancakes
User Reviews
4.9
Buttermilk Pancakes
Description
Buttermilk Pancakes combine flour, sugar, baking powder, baking soda, and salt with a mixture of buttermilk, melted butter, eggs, and vanilla extract. Whisking the wet ingredients into the dry forms a lumpy batter that rests for about 10 minutes, allowing the leavening agents to activate. Cooking on a butter-greased griddle heated to 375°F develops bubbles and sets edges before flipping to finish cooking, yielding pancakes that are golden brown outside and soft inside.
They can be served immediately with butter and maple syrup. If making a large batch, pancakes can be kept warm in a low oven in a single layer. Leftovers store well in the refrigerator for up to five days or can be frozen for up to a month, maintaining their texture upon reheating.
For stovetop cooking, use a skillet as an alternative to the griddle. The recipe provides basic ratios for a classic pancake texture without additional flavorings or toppings mixed into the batter.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt fine sea salt
- 3 cups buttermilk at room temperature
- 1/4 cup unsalted butter melted and cooled to room temperature
- 2 egg at room temperature, slightly beaten, large
- 1 teaspoon vanilla extract pure
- butter additional, for cooking pancakes
- maple syrup for serving, if desired, pure, and
- butter for serving, if desired, pure, and
Instructions
- Preheat an electric griddle to 375 degrees.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.
- Grease the griddle with butter. Pour about 1/2 cup of batter onto the hot griddle. Cook pancake until bubbles form and edges are set, about 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
- Serve pancakes immediately with butter and maple syrup.
Notes
- You can cook pancakes on the stove using a nonstick skillet if you don’t have a griddle.
- Keep pancakes warm by placing them on a baking sheet in a 200°F oven until serving.
- Store leftover pancakes wrapped in the fridge for up to 5 days or freeze them in plastic wrap and a freezer bag for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 468mg | 20% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 385IU | 8% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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