Buttermilk Pancakes
Indulge in the ultimate breakfast with a stack of buttermilk pancakes to kickstart your day. The star ingredient, buttermilk, joins forces with eggs and melted butter to provide moisture and flavor while baking powder and baking soda add fluffiness. The batter cooks up beautifully golden brown, light, and airy. These versatile pancakes can be made with your favorite mix-ins, like juicy blueberries, decadent chocolate chips, or sweet bananas. And the best part? Prepare a double batch and freeze for future breakfast bliss, eliminating the need for morning stove-side acrobatics. With every bite, these pancakes promise a warm hug to start your day right.
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 2 cups all-purpose flour (250 g)
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk (480 mL)
- 2 eggs
- 3 tablespoons unsalted butter, melted
- ½ teaspoon unsalted butter, plus more to serve
- maple syrup, to serve
Nutrition Info
- Calories 440
- Fat 13g
- Carbs 64g
- Fiber 1g
- Sugar 10g
- Protein 14g
Estimated values based on one serving size.
Preparation
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
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