Description
This recipe for the BEST buttermilk pancakes delivers irresistible fluffiness and delightful flavor, transforming your breakfast into a special occasion.
Ingredients
Scale
- 1 1/2 cups All-Purpose Flour (or whole wheat flour for healthier option)
- 2 tablespoons Granulated Sugar (or brown sugar for richer flavor)
- 2 teaspoons Baking Powder (ensure it’s fresh)
- 1 teaspoon Baking Soda (ensure it’s fresh)
- 1/2 teaspoon Kosher Salt (or sea salt)
- 1 cup Buttermilk (or 1 tbsp lemon juice/vinegar mixed with 1 cup milk)
- 1 large Egg (room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Extract
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
- In another bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients bowl. Gently fold until just combined, making sure to leave some lumps.
- Preheat a greased griddle or skillet over medium heat.
- Pour ¼ cup of batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes until you see bubbles forming and the edges starting to set, then flip.
- Cook for an additional 1-2 minutes until golden brown on both sides.
- Serve warm, topped with dollops of butter and generous splashes of maple syrup.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Buttermilk Pancakes