Perfect Fluffy Buttermilk Pancakes
These Buttermilk Pancakes are incredibly soft and fluffy, with the most delicious flavor! They're quick and easy to make and perfect for a weekend breakfast!
Servings: 14 pancakes
- 3 tablespoons unsalted butter
- 1 cup all purpose flour
- 1 cup white whole wheat flour*
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon vanilla extract
Melt the butter and set it aside to cool slightly.
In a large bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. Whisk in the melted butter.
Pour the wet ingredients into the dry. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.
- You can also make this recipe with 2 cups of all-purpose flour or 2 cups of white whole wheat flour instead of 1 cup of each.
- Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.
Serving: 1pancake | Calories: 117kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 165IU | Calcium: 75mg | Iron: 1mg
Nutrition information is only an estimate.
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