The Best Buttermilk Pancakes You'll Ever Eat
fromkristineskitchenblog.comkristineskitchenblog.com/best-buttermilk-pancakes
These buttermilk pancakes are incredibly soft and fluffy, with the most delicious flavor! They're quick and easy to make with simple ingredients. If you have leftover pancakes, they freeze wonderfully for quick breakfasts later on.
Ingredients
Instructions
Melt the butter and set it aside to cool slightly.
In a large bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. Whisk in the melted butter.
Pour the wet ingredients into the dry. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Heat an electric griddle or non-stick skillet over medium heat. If desired, grease the griddle or skillet with butter.
Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.
Nutrition
- Serving Size
- 1 pancake
- Calories
- 117 kcal
- Carbohydrate Content
- 16 g
- Protein Content
- 4 g
- Fat Content
- 4 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 34 mg
- Sodium Content
- 168 mg
- Fiber Content
- 1 g
- Sugar Content
- 3 g
