Quick and Easy Fluffy Buttermilk Pancakes
Adding buttermilk to pancake batter makes them fluffy and pillowy soft!
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Servings: 8 SERVINGS
Calories: 231kcal
Equipment
- 2 medium-sized bowls
- Whisk
- Spatula
- Skillet or griddle
Ingredients
- 2 cups all-purpose flour
- 3 ½ tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 2 ¼ cups buttermilk
- 2 eggs
- 1 ½ tsp vanilla extract
- 4 tbsp melted butter
Instructions
- Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt, until well combined.
- Combine the buttermilk, eggs, and vanilla extract in a separate bowl until well combined.
- Pour the wet ingredients into the dry and add the melted butter.
- Use a wooden spoon or spatula to combine all ingredients until you see no streaks of dry flour in the batter. Do not overmix! It doesn’t matter if the batter is lumpy. Let the batter stand at room temperature for 10 mins.
- Heat a skillet or griddle over medium heat, and spray it with non-cooking spray or butter.
- Scoop ½ cup of batter into the hot skillet and cook until bubbles appear on the top of the pancakes. Flip them over and cook for 1-2 minutes on the other side until golden brown. Repeat until you use all the batter. You may need to adjust the temperature to medium-low as the skillet gets hotter.
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 389mg | Potassium: 158mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 10mg