Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

VegetarianAmericanBreakfastEasyFamily-FriendlyClassic
⏱️ 10m PREP
🔥 15m COOK
👥 4 SERVINGS
⚡ 350 CAL/SERV

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

77
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. 1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. 2 In another bowl, beat together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. 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. 4 Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease with butter or cooking spray.
  5. 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. 6 Flip pancakes and cook until golden brown on the other side, about 2-3 minutes more.
  7. 7 Serve immediately with warm maple syrup, butter, and fresh berries. Keep cooked pancakes warm in a 200°F oven if making multiple batches.