Perfect Buttermilk Pancakes
These perfect buttermilk pancakes are fluffy, light and deliciously homemade. This recipe yields 16 full size pancakes or about 36 silver dollar size
Equipment
- BLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray, GD2051B
Ingredients
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2¼ cups buttermilk
- 2 large eggs
- 3 tablespoons butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil or butter for griddle
Instructions
- In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.
- Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.
- Let the batter rest for 5 minutes while you preheat a griddle {or skillet} to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.
- Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.
- Serve with butter, maple syrup and fresh berries! Enjoy!
Nutrition
Serving: 2pancakes | Calories: 240kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 394mg | Potassium: 144mg | Fiber: 1g | Sugar: 6g | Vitamin A: 311IU | Calcium: 120mg | Iron: 2mg