Betty Fords Buttermilk Pancakes
Start your morning with the classic comfort of Betty Ford’s Buttermilk Pancakes, a timeless recipe that combines fluffy texture with rich, buttery flavor for a breakfast that feels like a warm hug. Made with pantry staples like all-purpose flour, baking powder, and a generous splash of buttermilk, these pancakes strike the perfect balance between a delicate tanginess and a touch of sweetness. The key lies in the slightly lumpy batter and resting period that ensures every bite is light and tender. Ideal for weekend brunches or busy mornings, these pancakes cook up in just minutes, offering a golden-brown finish with irresistible flavor. Serve them warm, topped with butter, maple syrup, or fresh fruit, and watch them disappear from the table. Whether you're a pancake aficionado or a first-time griddler, this foolproof recipe is your ticket to breakfast bliss.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (for greasing)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In another medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until combined. The batter should be slightly lumpy; don't overmix.
Let the batter rest for 5 minutes while you preheat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
Remove from the skillet and keep warm by placing them on a plate covered with a clean kitchen towel or in a low oven (around 200°F).
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with butter, maple syrup, or your favorite toppings like fresh fruit or whipped cream.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 49.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
