Fluffy Buttermilk Pancakes

Fluffy buttermilk pancakes

Fluffy Buttermilk Pancakes

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Servings2
Yield5 (4 inch) pancakes
Calories375
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients
 

Dry Ingredients
  • ¾ cup all-purpose unbleached flour
  • 1 ¼ teaspoon baking powder
  • 1 ½ tablespoons sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ¾ cup buttermilk, if batter is too thick, add up to 2 tablespoons more
  • 1 ½ tablespoons melted butter
  • 1 large egg
  • ¼ teaspoon vanilla extract

Instructions
 

  • Place a nonstick skillet over medium low heat. Allow it to get hot. Test heat by sprinkling a little water in pan. When the water sizzles, the pan is ready for batter.
  • Whisk together dry ingredients in a small bowl.
    3/4 cup all-purpose unbleached flour
    1 ¼ teaspoon baking powder
    1 ½ tablespoons sugar
    1/4 teaspoon baking soda
    1/2 teaspoon salt
  • Mix wet ingredients together then add quickly to the dry. Mix until just combined. Batter will be thick but if too thick, add 1-2 tablespoon more buttermilk.
    3/4 cup buttermilk
    1 ½ tablespoons melted butter
    1 large egg
    1/4 teaspoon vanilla extract
  • Pour by ladle or about 1/3 cup onto hot pan. Use the back of the ladle to spread out a bit. Watch for the batter to begin to bubble. Slide spatula along and around the edges. When bubbles reach the edge, time to flip. There should be a nice golden brown underneath. If getting browned too soon, adjust heat down a bit.
  • Cook about 2 minutes on each side Place hotcakes on a plate in oven on lowest temp to keep warm until ready to eat. Continue until all batter is used. Serve with maple syrup, fruit or favorite jelly spread.

MY NOTES

NUTRITION

Serving: 1(2 1/2 pancakes) | Calories: 375kcal | Carbohydrates: 50g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1189mg | Potassium: 210mg | Fiber: 1g | Sugar: 14g | Vitamin A: 546IU | Calcium: 274mg | Iron: 3mg
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