Description
Buttermilk Pancakes bring an irresistible flavor to your breakfast table with their fluffy texture and simple prep. Made with rich buttermilk, these pancakes are ideal for a quick and delightful meal that everyone will enjoy.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt until well combined.
- Add the buttermilk and eggs to the dry ingredients, whisking until combined. Then, incorporate the melted butter.
- Let the batter sit while you heat the skillet or griddle over medium heat. Avoid overmixing; it's okay if there are some lumps.
- Generously oil the skillet with about a tablespoon of oil and pour about 1/3 cup of batter for each pancake.
- Cook until bubbles form on top and the bottom is lightly browned, around 2-3 minutes. Flip the pancakes and cook until golden brown on the other side. Serve warm with your favorite toppings.
Notes
For fluffier pancakes, let the batter rest for a few minutes before cooking.
Ensure the griddle is adequately heated before adding the batter to achieve a nice golden color.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg