Fluffy Buttermilk Pancakes
Fluffy Buttermilk Pancakes are your go-to breakfast indulgence, combining a light, airy texture with a delightful tang from buttermilk. Perfect for family brunches or cozy mornings, these pancakes elevate your breakfast experience with their comforting flavor and versatility. Serve them warm with maple syrup, fresh fruit, or chocolate chips for a delightful twist—sure to please everyone at the table!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg (room temperature)
- 2 tablespoons unsalted butter (melted)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk and egg until smooth; stir in melted butter.
- Pour wet ingredients into dry mixture and gently fold until just combined; some lumps are okay.
- Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about half a cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2 minutes), then flip and cook for another minute until golden brown.
- Serve warm with your favorite toppings.
Nutrition
- Serving Size: 2 pancakes (90g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: - For dairy-free pancakes, substitute buttermilk with almond milk mixed with vinegar or lemon juice. - Enhance flavor by adding blueberries or chocolate chips to the batter. - Letting the batter rest for a few minutes before cooking improves fluffiness.