Buttermilk Pancakes
Yield: 4 servings
These Buttermilk Pancakes are simply the best homemade pancakes! Made with pantry staples, they're light and fluffy and perfectly moist, and have awesome flavor. Serve with butter and syrup, or with fresh fruit and whipped cream!
Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ teaspoon cinnamon
- 1 cup buttermilk (I do not recommend a homemade buttermilk substitute.)
- 2 large eggs, beaten
- ¼ cup unsalted butter, melted, plus more for brushing the heated griddle
- 2 teaspoons pure vanilla extract
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add buttermilk, eggs, butter, and vanilla, and fold to combine. The batter should be a bit lumpy, not completely smooth. Let batter sit while you preheat an electric griddle to 300° F, or place a cast-iron or non-stick skillet over medium heat.
- Once griddle is heated, spread a little additional butter around the surface. Using a 1/4-cup measure, add batter to the griddle, leaving 1-2" of space between each pancake.
- When the pancakes have noticeable bubbles on the surface and are golden brown on the underside, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2.
- Serve warm with additional butter and maple syrup, or with whipped cream and fresh fruit.
Video
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 389kcal Carbohydrates: 53g Protein: 10g Fat: 15g Saturated Fat: 8g Polyunsaturated Fat: 6g Cholesterol: 126mg Sodium: 870mg Fiber: 1g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.