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Buttermilk Pancakes
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Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Resting Time:
10
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
8
pancakes
Calories:
231
kcal
Author:
Jenny
Light, fluffy and with a hint of vanilla, these pancakes are sure to be a hit for breakfast or brunch. Top with fresh berries and whipped cream or pair with butter and maple syrup.
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Ingredients
2
cups
all purpose flour
2
Tablespoons
granulated sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
½
teaspoon
salt
2
cups
buttermilk
2
large eggs
¼
cup
unsalted butter
melted
1
teaspoon
vanilla extract
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.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Let the batter rest for 5 to 10 minutes.
Preheat a non-stick skillet or griddle over medium heat.
Pour ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake and the edges start to look set, approximately 2 to 3 minutes.
Flip the pancake and cook for an additional 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve the pancakes warm with maple syrup, fresh berries, or any toppings you desire.
Nutrition
Serving:
1
g
|
Calories:
231
kcal
|
Carbohydrates:
30
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
63
mg
|
Sodium:
468
mg
|
Potassium:
132
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
336
IU
|
Calcium:
140
mg
|
Iron:
2
mg