Buttermilk Pancakes
These diner-style buttermilk pancakes are thick, fluffy, sweet, and a little tangy. They're so easy to make, and a hit with everyone.
Servings: 8 pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup granulated sugar
- 1 whole large egg
- 1 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 Tablespoons butter melted
- 1 teaspoon butter for brushing
Instructions
- Sift the flour, baking soda, baking powder, salt, and sugar into a large mixing bowl. Stir to combine.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, Pinch of salt, 1/4 cup granulated sugar
- Add the buttermilk, egg, and vanilla extract to a 2-cup measuring cup, and whisk until smooth.1 whole large egg, 1 1/4 cup buttermilk, 1/2 teaspoon vanilla extract
- Pour the buttermilk mixture into the flour mixture. Stir until smooth, then mix in the melted butter.2 Tablespoons butter
- Let the batter sit for at least 10 minutes.
- Heat a griddle or large skillet on medium high heat. When hot, brush butter onto the surface.1 teaspoon butter
- Pour the pancake batter onto the griddle or skillet in 1/2-cup scoops. Cook for 2-3 minutes, until lots of tiny bubbles form on the surface, then flip carefully. Cook for 2-3 more minutes, until fully cooked.
- Serve hot with butter and maple syrup.
Notes
- Leftovers can be stored in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
- Reheat in a toaster on medium heat, or in 10-second increments in the microwave.
- You can add blueberries or chocolate chips to the pancakes after you pour the batter onto the griddle or skillet.
Nutrition
Calories: 329kcal | Carbohydrates: 52g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 687mg | Fiber: 1g | Sugar: 16g
