Fluffy Buttermilk Pancakes
User Reviews
4.7
Fluffy Buttermilk Pancakes
Description
This recipe combines 2 cups all-purpose flour, sugar, baking powder, baking soda, salt, and a mixture of buttermilk, eggs, melted butter, and vanilla. The wet ingredients are whisked into the dry just until combined, leaving some lumps in the batter to preserve tenderness. A rest period allows the ingredients to hydrate, improving texture.
The pancakes cook on a greased griddle over medium-low heat until edges set and bubbles form before flipping to achieve a golden surface. This gentle cooking heat prevents burning and promotes even cooking inside. The result is pancakes with a soft center and lightly crisp edges.
They’re ideal topped with butter, maple syrup, fresh fruit, or whipped cream. Adding blueberries or chocolate chips is possible by sprinkling them onto each pancake before flipping. Leftovers can be refrigerated or frozen and reheated in toaster ovens or microwaves.
The recipe also describes how to make buttermilk from milk and lemon juice or vinegar if needed. The batter can be refrigerated for up to 1 hour before cooking without loss of quality.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2¼ cups buttermilk
- 2 egg
- 3 tablespoons butter melted and cooled slightly, unsalted
- ½ teaspoon vanilla extract
- 1 tablespoon vegetable oil for greasing the pan
Instructions
- Preheat oven to 325 degrees F.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl and make a well in the center. Pour the buttermilk into the well, then add the eggs, melted butter and vanilla extract. Beginning in the center, whisk everything together, moving towards the outside of the bowl, until all of the ingredients are incorporated. Do not overmix - lumps are okay! (At this point, the batter can be refrigerated for up to 1 hour.) Allow the batter to rest for 10 minutes while you preheat your pan or griddle.
- Heat a large nonstick griddle or skillet (cast iron is best!) over low heat for 5 minutes. (If you are using an electric griddle, preheat it to 350 degrees F.) Add 1 tablespoon of oil to the skillet, then increase the heat to medium-low. Using 1/3 cup measure, ladle the batter onto the pan or griddle. Do not crowd the surface, even if this means only being able to cook a couple at a time.
- Cook until edges are set, first side is golden brown, and there are bubbles on the surface, 2 to 4 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Remove the pancakes to a wire rack set inside a rimmed baking sheet, and keep in the preheated oven until ready to serve. Repeat with remaining batter until all pancakes are cooked.
Notes
- You can make buttermilk substitute by adding 2½ tablespoons lemon juice or white vinegar to milk and letting it sit briefly.
- Do not overmix the batter; lumps are normal and promote fluffiness.
- The batter can be refrigerated for up to 1 hour before cooking.
- Add blueberries or chocolate chips by sprinkling them on individual pancakes before flipping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat pancakes in the microwave or toaster oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pancakes
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 292mg | 12% |
| Potassium | 107mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Calcium | 61mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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