Buttermilk Pancakes
Our perfectly fluffy Buttermilk Pancakes are golden on the outside, soft and airy inside, and come together in just 10 minutes!
Servings: 6 servings
Ingredients
- 2 cups All purpose flour spooned and leveled
- 3 tablespoon Sugar
- 3 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Large eggs
- 2 cups Buttermilk
- 1 teaspoon Vanilla extract
- 4 tablespoons Canola oil
- Favorite pancake toppings for serving
Instructions
- In a small mixing bowl mix flour, sugar, baking powder, baking soda and salt together. Set aside.
- In a large mixing bowl using a whisk lightly beat the eggs then add in the buttermilk, vanilla and oil. Mix together.
- Add flour mixture all at once into the egg and buttermilk mixture. Stir until just blended, batter will still be slightly lumpy.
- Set batter aside to rest for 5-10 minutes then stir the mixture before starting to cook.
- Heat a non-stick skillet or griddle over medium heat. Pour or scoop ¼ cup of batter per pancake onto the skillet or griddle leaving about 1” between each pancake.
- Cook for about 2-3 minutes until the batter starts to bubble. Flip the pancake over and cook for about 2-3 more minutes. Continue with the remaining batter until all pancakes are cooked.
- Serve immediately with your favorite toppings; butter, maple syrup, chocolate chips, fresh fruit or jam.
Notes
Nutrition information does not include pancake toppings.
If you'd like to add fillings to your pancakes, like chocolate chips or blueberries, do so about a minute before you flip them.
Nutrition
Calories: 496kcal | Carbohydrates: 64g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 904mg | Potassium: 262mg | Fiber: 2g | Sugar: 15g | Vitamin A: 317IU | Calcium: 336mg | Iron: 4mg
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