Fluffiest Buttermilk Pancakes
These SUPER fluffy buttermilk pancakes will get your morning off to the best start ever! Fluffy, thick, and buttery, top with syrup, jam, or even whipped cream and dive right in!
Servings: 8 pancakes
Ingredients
- 1 cup buttermilk see note for substitute
- 1 large egg
- 1 tablespoons oil or butter melted
- ½ teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
Instructions
- In a large bowl whisk together buttermilk, egg, vanilla, and oil.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and sugar.
- Stir dry ingredients into wet ingredients until just combined - do not overmix, there may be a few lumps.
- Use 1/3 cup measuring cup to scoop and pour batter onto a greased griddle or large skillet over medium-low heat.
- Cook for 3-4 minutes until edges begin to look dry and bubbles form in the batter. Flip and cook another 2-3 minutes, undisturbed, until golden brown.
- Repeat with remaining batter and serve with butter, syrup, or fruit.
Video
Notes
- To make your own buttermilk, stir 1 tablespoon of white vinegar into 1 cup regular milk. Let sit for 5 minutes.
- Makes about 8-10 pancakes depending on how much batter your pour for each one. For more, smaller pancakes, use a 1/4 cup measuring cup or use an ice scream scoop for silver dollar pancakes.
- Add 1 cup of blueberries, or one diced apple and 1/2 teaspoon of ground cinnamon, or one teaspoon of fresh lemon zest and one teaspoon of poppy seeds for some of my favorite variations.
Nutrition
Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 323mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
