Description
A recipe for making light and fluffy pancakes using buttermilk.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk dry ingredients together.
- In a separate bowl, whisk buttermilk and eggs together.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Gently stir in the melted butter.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Adjust the heat as needed; if pancakes brown too quickly, reduce the heat slightly.
- Use a ladle or 1/4 cup measure for consistent pancake size.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 6
- Cholesterol: 60
Keywords: pancakes, buttermilk, breakfast, fluffy, griddle, quick bread