Buttermilk Pancakes
These buttermilk pancakes are fluffy on the inside and crispy on the outside. Made with minimal ingredients in under 20 minutes!
Servings: 5
Equipment
- non-stick skillet
- bowls
- Whisk
- measuring cup
- spatula
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon vanilla extract
- 1 egg room temperature
- 1 ¼ cups buttermilk room temperature
- 4 tablespoons unsalted butter melted and slightly cooled
- nonstick spray or more butter, for cooking
- maple syrup
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don't overmix! A few lumps are perfectly fine.
- Allow the batter to rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter.
- Pour about ½ cup of batter onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter to the skillet as needed. Serve warm with butter, maple syrup, and your favorite toppings. Enjoy!
Notes
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
- You want the skillet to be nice and hot but make sure it isn't smoking hot otherwise the pancakes will burn on the outside and the inside will remain raw.
- Make sure you use a nonstick skillet otherwise the pancakes will stick to your skillet.
- Feel free to add blueberries, bananas, or chocolate chips to the pancake batter to switch it up!
- Don't flatten the pancakes after you flip them and only flip the pancakes once!
- If you like your pancakes super thick and fluffy, don't spread the pancake batter too much after pouring it onto the skillet.
- Allow the pancake batter to rest for at least 5 minutes before cooking.
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 196mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 426IU | Calcium: 186mg | Iron: 2mg