Buttermilk Pancakes
User Reviews
5
Buttermilk Pancakes
Description
This buttermilk pancake recipe builds a classic batter from dry ingredients including flour, sugar, baking powder, baking soda, and salt mixed with buttermilk, beaten eggs, and melted butter. Some milk is added to adjust consistency, keeping the batter thick but still pourable. Cooking on a preheated griddle or skillet allows pancakes to develop a lightly crisp, golden exterior with a soft fluffy interior. Bubbles appearing on top are a sign to flip.
The pancakes have a tender texture and slight tang from the buttermilk, balancing the sweetness. Optional toppings like blueberries or chocolate chips can be added onto the uncooked surface before flipping for added flavor.
Serve warm with homemade or store-bought syrup for a traditional breakfast treat. These pancakes reheat well from refrigerated or frozen storage, making them convenient for prepared meals.
Leftovers should be refrigerated and can be frozen after flash freezing individually to preserve texture and prevent sticking.
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large egg beaten
- 2 Tablespoons butter melted
- 2 Tablespoons milk , to thin batter
- blueberries optional, or chocolate chips, for topping before flipping
Instructions
- Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
- Serve warm with our easy homemade pancake syrup.
Notes
- Store leftover pancakes refrigerated for 2-3 days and reheat briefly in microwave or toaster oven.
- For freezing, flash freeze cooked pancakes individually before storing together to prevent sticking; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 289mg | 12% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 174IU | 3% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
