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Fluffy Buttermilk Pancakes: Discover the Secret Recipe!

Fluffy Buttermilk Pancakes are light and airy pancakes made with buttermilk, perfect for breakfast or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  7. Remove from the skillet and keep warm in a low oven while you cook the remaining pancakes.

Nutrition

Serving: 1pancakeCalories: 320kcalCarbohydrates: 42gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 70mgSodium: 300mgFiber: 1gSugar: 6g

Notes

  • For added flavor, mix in 1/2 cup of fresh blueberries or chocolate chips into the batter before cooking.
  • Substitute the buttermilk with almond milk or oat milk for a dairy-free option, adding 1 tablespoon of vinegar to create a buttermilk substitute.

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