Buttermilk Pancakes Recipe
These light and fluffy buttermilk pancakes are full of that sweet buttermilk flavor. Pile 'em high and top them with butter and syrup!
Servings: 8
Calories: 126kcal
Ingredients
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 Tbsp butter melted
- 1 1/4 cups buttermilk
- 1/2 tsp vanilla extract
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a small mixing bowl, add the buttermilk, egg, melted butter and vanilla extract. Lightly beat until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. Lumps make for fluffy pancakes!
- Place a pan over medium heat and add ½ tbsp. of butter. Scoop the batter out using ¼ measuring cup and pour into the center of the heated pan. Allow the pancakes to cook approximately 2 minute or until you see small bubbles on the surface of the pancake. Flip, and cook for 1 additional minute. The pancakes should be lightly golden brown in color.
Notes
-Can make 8-10 pancakes depending on how big you make them.
-For a healthier option, try substituting ½ c. of all-purpose flour for whole wheat flour. Adding 1-2 additional tablespoons of buttermilk might be necessary.
-Blueberries, raspberries, chocolate chips or bacon can be added to the batter as the last and final step (before cooking them).
-Blueberries, raspberries, chocolate chips or bacon can be added to the batter as the last and final step (before cooking them).
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 282mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 179IU | Calcium: 71mg | Iron: 1mg