Description
These buttermilk pancakes are a breakfast favorite, boasting a light and fluffy texture. Made with simple ingredients like all-purpose flour, eggs, and rich buttermilk, they are quick to prepare and perfect for a cozy morning meal or a weekend brunch with loved ones.
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 bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
- In another bowl, combine the buttermilk and eggs, whisk until blended, then add the melted butter.
- Mix the wet ingredients into the dry ingredients until just combined, keeping the batter slightly lumpy. Allow the batter to rest while preheating the griddle.
- Heat a nonstick skillet or electric griddle over medium heat and coat generously with oil.
- Pour about 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface, and the bottom is lightly browned (around 2-3 minutes).
- Flip the pancakes and continue cooking until golden brown. Serve warm with your favorite toppings.
Notes
Ensure the batter is not overmixed; lumps are perfectly fine.
For extra flavor, add vanilla extract or cinnamon to the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg