Buttermilk Griddle Cakes
Fluffy, golden, and irresistibly tender, these Buttermilk Griddle Cakes are your new go-to recipe for a comforting breakfast or brunch. Made with rich buttermilk, melted butter, and a hint of vanilla, these classic pancakes boast a slightly tangy flavor and pillowy texture that’s perfect for soaking up maple syrup or your favorite toppings. The batter comes together in just minutes, with a beautifully lumpy consistency that ensures light griddle cakes every time. Cooked to perfection on a hot, greased griddle, these cakes develop a golden crust while remaining soft and airy inside. Serve warm with butter, fresh fruit, powdered sugar, or a drizzle of syrup for a wholesome treat that’ll make mornings feel extra special. Easy to whip up and endlessly customizable, this recipe is perfect for a family breakfast, brunch spread, or even a sweet breakfast-for-dinner option.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups buttermilk
- 4 tablespoons unsalted butter (melted and cooled)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 as needed vegetable oil or butter (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth and well-blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix just until combined; the batter will be slightly lumpy, but do not overmix.
Heat a large griddle or nonstick skillet over medium heat. Lightly grease the surface with vegetable oil or butter.
Once the griddle is hot, pour about 1/4 cup of batter for each griddle cake onto the surface, spacing them apart to allow room for spreading.
Cook the griddle cakes for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Flip carefully with a spatula and cook for an additional 1 to 2 minutes, or until golden brown on the second side.
Transfer the cooked griddle cakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the griddle cakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or powdered sugar.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 663 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.
