Buttermilk Pancakes
Servings: 5 Servings
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- 1 ½ cups (360 ml) buttermilk
- ¼ cup (56 g) unsalted butter melted and cooled (plus 2-3 extra tablespoons for cooking)
- 1 large egg
- 1 tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!1 ½ cups (188 g) all-purpose flour, 1 ½ cups (360 ml) buttermilk, ¼ cup (56 g) unsalted butter, 1 large egg, 1 tablespoon granulated sugar, 2 teaspoons pure vanilla extract, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Preheat a skillet over low-medium heat.
- Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.
- After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.
- Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.
- Serve immediately with maple syrup and fresh fruit.
- Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
- The calories listed are an approximation based on the ingredients and do not include the additional butter and syrup. Actual calories may vary.
- Makes 5 servings of 2 pancakes per serving. Pancakes are approximately 5 - 6 inches in diameter.
- Wipe the skillet clean after every 2-3 pancakes to keep the melted butter from burning.
Nutrition Facts
Buttermilk Pancakes
Serving Size
2 pancakes
Amount per Serving
Calories
291
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
65
mg
22
%
Sodium
317
mg
13
%
Potassium
316
mg
9
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
451
IU
9
%
Calcium
166
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
