Buttermilk Pancakes
Buttermilk Pancakes
Enjoy soft and fluffy pancakes made with buttermilk, eggs, and butter. Perfect for breakfast or brunch!
Ingredients Table
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (250g) |
| Sugar | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| Baking soda | 1/2 teaspoon |
| Buttermilk | 2 cups (480 ml) |
| Eggs | 2 |
| Unsalted butter (melted) | 3 tablespoons |
| Butter (for pan) | 1/2 teaspoon |
| Maple syrup | To serve |
Ingredients Description
The key to fluffy pancakes is the buttermilk. It makes them soft and adds a nice flavor.
The eggs and butter make the pancakes rich and moist. Baking powder and baking soda help them rise and become light.
Cooking Instructions
- In a bowl, mix flour, sugar, salt, baking powder, and baking soda.
- In another bowl, mix buttermilk, eggs, and melted butter.
- Add the wet mix to the dry mix. Stir gently with a spatula. Don’t overmix.
- Heat butter in a pan over medium-low heat.
- Pour 1/3 cup of batter into the pan for each pancake.
- Cook until bubbles appear on top and the bottom is golden brown.
- Flip and cook the other side until golden.
- Repeat with remaining batter.
- Serve warm with maple syrup and extra butter if you like.
Nutrition Info (Approx. per serving)
- Calories: 320
- Protein: 8g
- Carbs: 40g
- Fat: 14g
- Sugar: 6g
Cooking Tips
- Don’t overmix the batter; lumps are okay.
- You can add chocolate chips, bananas, or blueberries to the batter.
- Make a double batch and freeze for a quick breakfast later.
- Use medium-low heat so the pancakes cook evenly without burning.
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