The BEST Buttermilk Pancakes
Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Servings: 3
Calories: 458kcal
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Place all dry ingredients in a mixing bowl and whisk together.
- Add remaining ingredients, except 3 tablespoons (un-melted) butter.
- Whisk with a fork until no dry spots remain, but the batter is still lumpy.
- Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
- Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
- Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.
Notes
**Recipe Makes 6 Pancakes - 2 Per Serving**
Nutrition
Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg