Fluffy Buttermilk Pancakes
User Reviews
5
Fluffy Buttermilk Pancakes
Description
This recipe for Fluffy Buttermilk Pancakes mixes buttermilk, eggs, and vanilla extract to form the wet base. The dry ingredients include all-purpose flour, granulated sugar, baking powder, baking soda, and salt, which provide lift and flavor balance. Melting the butter and folding it in provides richness and moisture. Resting the batter briefly before cooking helps hydrate the flour and relax gluten strands, producing softer pancakes.
The pancakes cook on a medium-heated griddle greased with vegetable oil until bubbles form and begin to pop on the surface; then they are flipped and cooked until golden on the second side, creating a tender crumb with a lightly crisp exterior. The batter should remain slightly lumpy to avoid overmixing, which could toughen the texture.
These pancakes can be kept warm in a low-temperature oven when making large batches. Cooking ahead involves separating cooled pancakes with wax paper and freezing them for reheating by microwave, toaster, or oven. Adding berries or chocolate chips is recommended while pancakes cook so ingredients don't burn.
Ingredients
- 2 cups buttermilk
- 2 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter melted
Instructions
- Preheat griddle or frying pan over medium heat or 325°F. Lightly grease with vegetable oil.
- Whisk buttermilk, eggs, and vanilla.
- Combine dry ingredients in a bowl and whisk.
- Create a well in the middle and add wet ingredients. Stir just until combined (batter should look slightly lumpy), and stir in butter. Allow the batter to rest about 5 minutes.
- Pour ⅓ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side for about 1-2 minutes.
Notes
- Do not overmix the batter; it should remain slightly lumpy for tenderness.
- You can keep large batches warm in a 175°F oven on a baking sheet.
- For make-ahead, freeze cooked pancakes separated by wax paper and reheat from frozen.
- If adding berries or chocolate chips, sprinkle onto pancakes as they cook, not into the batter.
- Lightly oil the griddle by wiping with vegetable oil using a paper towel for even cooking.
- If the batter is too thick, add buttermilk a tablespoon at a time; if too runny, add a little flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137 | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 164mg | 7% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 164IU | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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