Homemade Buttermilk Pancakes
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Homemade Buttermilk Pancakes
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Homemade Buttermilk Pancakes are an easy weekend breakfast that can be dressed up to celebrate any occasion! This buttermilk pancake recipe makes fluffy, tender, incredibly flavorful pancakes in very little time. All you need are a handful of ingredients and a little elbow grease to make the best pancakes ever!
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Ingredients
- 1 ¾ cups all-purpose flour 210g
- 2 tablespoons granulated sugar 34g
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 4g
- 1 ¾ cups buttermilk 14 oz.
- 2 large eggs ~108g
- 1 teaspoon pure vanilla extract 6g
- 2 tablespoons unflavored oil like vegetable or canola oil (27g)
Toppings
- softened salted butter
- pure maple syrup
- Fresh fruit
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Instructions
- Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside.
- In a smaller bowl or a liquid measuring cup, measure in the buttermilk.
- Next, break the eggs into the buttermilk. Measure in the vanilla extract and oil, too.
- Use a fork to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK.
- Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
- Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
- When several bubbles have formed on the surface, flip the pancakes, and cook through.
- Repeat until all of the pancakes have been made.
- Stack the pancakes onto plates and serve with a pat of butter, real maple syrup and fresh fruit. Enjoy immediately!
Notes
- To freeze any extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Nutrition Information
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Serving
1 pancake
Calories
76kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
17mg
(6%)
Sodium
133mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 25(2T) pancakes
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 17mg | 6% |
| Sodium | 133mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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