Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 eggs; 1/4 cup butter; 1 tsp vanilla extract

VegetarianAmericanBreakfastEasyFamily-FriendlyClassic

⏱️ 10m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

For extra fluffy pancakes, don't overmix the batter. Small lumps are okay! Let the batter rest for 5 minutes before cooking for even fluffier results. Serve immediately with warm maple syrup, butter, and fresh berries.

Macronutrients per serving

grams

Protein

10.0g 13%

Fat

12.0g 16%

Carbs

55.0g 71%

Rich in nutrients

🔺 Calcium

20% DV

From buttermilk, important for bone health

☀️ B Vitamins

15% DV

From enriched flour and eggs, supports energy metabolism

Ingredients

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 cups buttermilk
2 eggs
1/4 cup butter
1 tsp vanilla extract

Instructions

1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
2 In another bowl, beat together buttermilk, eggs, melted butter, and vanilla extract until smooth.
3 Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix - small lumps are fine. Let batter rest for 5 minutes.
4 Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease with butter or cooking spray.
5 Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6 Flip pancakes and cook until golden brown on the other side, about 2-3 minutes more.
7 Serve immediately with warm maple syrup, butter, and fresh berries. Keep cooked pancakes warm in a 200°F oven if making multiple batches.