Buttermilk Pancakes Recipe
User Reviews
5
Buttermilk Pancakes Recipe
Description
Buttermilk Pancakes leverage the acidity of buttermilk combined with leaveners like baking powder and baking soda to produce a light, fluffy texture and a subtle tang. Dry ingredients of flour, sugar, and leavening agents are whisked together separately from the wet, which includes buttermilk, eggs, vanilla extract, and melted butter. The two mixtures are gently combined, leaving some lumps to avoid tough pancakes from overmixing.
The batter is cooked on a preheated skillet or griddle coated lightly with oil to keep the pancakes from sticking. About a quarter to a third cup of batter forms pancakes approximately 4 to 6 inches in diameter. The cooking process involves waiting for bubbles to form and pop on the surface before flipping to achieve a golden-brown color on both sides.
This recipe allows for made-ahead batter refrigeration up to one hour and keeping cooked pancakes warm in the oven for up to 45 minutes. Leftover pancakes store well refrigerated for a week or frozen for up to six months. Reheating can be done conveniently in an air fryer, toaster, or skillet.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt fine sea salt
Wet Ingredients:
- 2 1/4 cups buttermilk low-fat
- 2 egg large
- 1 tsp vanilla extract
- 3 Tbsp butter melted, unsalted
- olive oil to spray or brush the work surface, light
Instructions
- Dry Ingredients - In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Wet Ingredients - In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
- Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
- Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
- Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.
Notes
- Best to use the batter immediately or refrigerate no more than 1 hour before cooking.
- Cooked pancakes can be kept warm in a 200°F oven for up to 45 minutes before serving.
- Wrap leftovers tightly and store in the refrigerator for up to 1 week, or freeze for up to 6 months.
- Reheat pancakes in an air fryer, toaster, or warm skillet for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15pancakes (each 4" in diameter)
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 14-inch pancake | |
| Calories | 111kcal | 6% |
| Carbs | 16g | |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 138mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
