Homemade Buttermilk Pancakes
These fantastic Homemade Buttermilk Pancakes are your fast track to a delightful breakfast or brunch that your whole family will cheer for! Whip up a stack of these light and airy pancakes in no time, and top them with a vibrant array of fresh berries for a weekend treat that feels extra special.
Servings: 12 4" pancakes
Calories: 107kcal
Ingredients
- 1½ cup Flour
- 2 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Eggs
- 2 cup Buttermilk
- 1 tablespoon Vegetable oil
- Maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cup Flour, 2 tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Add the eggs, buttermilk, and vegetable oil.2 large Eggs, 2 cup Buttermilk, 1 tablespoon Vegetable oil
- Use a whisk or an electric hand mixer to blend the pancake batter or 1-2 minutes, or until smooth.
- Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake. PRO TIP: If using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
- Cook the pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
- Serve pancakes simply with fresh berries or maple syrup.Maple syrup
Notes
- Don't overmix the batter, or the pancakes will be tough.
- Cook the pancakes over medium heat, or they will burn.
- Serve the pancakes immediately with your favorite toppings.
- You can use an equal amount of plain yogurt for the buttermilk, it's much better than vinegar and milk as a substitute!
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 403mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg
