Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are a breakfast dream come true! A simple homemade batter that gets whipped up in minutes produces pancakes that are light, fluffy, and tender. Perfect for a pat of butter and a big pour of real maple syrup! Enjoy this easy recipe again and again.
Servings: 7 servings
½ cup measure
- 2 cups buttermilk at room temperature
- 4 tablespoon unsalted butter melted
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
In a large measuring cup, whisk together the buttermilk, melted butter, egg, and vanilla extract.
In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Pour in the wet ingredients and stir to combine. Allow batter to rest for at least 10 minutes.
Once the batter is mixed, set a non-stick skillet over medium heat. Add 1 tablespoon of butter to the pan (or lightly coat with baking spray).
Use a ½ cup measure to portion out batter, one pancake at a time, into preheated pan. Cook the pancake until bubbles begin forming over the entire surface of the pancake and edges appear to begin drying out. Flip the pancake and cook for another 2 minutes, or until deeply golden brown and cooked through.
Continue making pancakes until all the batter is used up. While cooking, keep finished pancakes warm on a plate in an oven set to 200 degrees. Serve pancakes with butter and real maple syrup.
- Refer to post for freezing and thawing instructions and ingredient substitutions.
Serving: 2pancakes | Calories: 334kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 679mg | Potassium: 162mg | Fiber: 1g | Sugar: 11g | Vitamin A: 347IU | Calcium: 134mg | Iron: 3mg