Delicious, light, fluffy, and flavorful buttermilk pancakes, made from scratch, and served hot and fresh in a stack with your favorite topping. This easy recipe yields fool-proof results that are extremely tasty.
- 2 cups all-purpose flour
- 2 Tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk
- 3 Tablespoons unsalted butter melted and cooled
- 1 large egg
- Non-stick spray
In a large bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk together until incorporated.
In a separate bowl, whisk buttermilk, melted butter, egg together.
Make a well in the center of the dry ingredients, and pour buttermilk mixture in, whisking very gently until just combined. Do not overmix, batter should be lumpy.
Heat a 12 inch or larger non-stick skillet, and once heated, spray with non-stick cooking spray.
Use a ¼ cup measuring cup to portion batter into the pan, making 3 pancakes at a time.
Cook until large bubbles begin to appear evenly across the surface.
Use a wide spatula to flip the pancakes, and cook the other side until golden brown, about 1 ½ minutes.
Serve immediately topped with your favorite toppings.
Repeat making pancakes until all batter is used, and use more non-stick spray as needed.
- Room temp ingredients. If possible, having all of your ingredients be room temperature is helpful. It allows for more consistency in the batter and cooking.
- Don't over mix. You want to incorporate the ingredients, but it is ok for your batter to be a little lumpy, because when you mix, you activate the gluten in the flour, and over mixing will result in a tougher pancake. Chewy. Even rubbery.
- Heat pan before cooking. Heating your pan completely before cooking will allow you to get a more even cook and better results with the planning.
- Flip at the right time. To get those golden brown, lovely pancakes you have to flip them when the edges start to look dry, and there are bubbles all over and they are starting to pop. This is when you can flip and get cooked through, golden brown, not over-cooked, delicious pancakes.
- If substituting the buttermilk, use less. The milk and vinegar substitution for buttermilk is likely thinner than buttermilk, and this means you can use less to get the right consistency for your batter. If you use all of it, the batter could be too thin, and make flatter pancakes that aren't as good. So use 1/2 cup less, and adjust as needed to get the consistency you want.
Calories: 418kcal | Carbohydrates: 61g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 283mg | Potassium: 449mg | Fiber: 2g | Sugar: 12g | Vitamin A: 520IU | Calcium: 243mg | Iron: 3mg