Buttermilk Toaster Pancakes
Transform your mornings with these fluffy, golden-brown Buttermilk Toaster Pancakes, a perfect make-ahead breakfast that brings homemade comfort straight from your freezer to your toaster. Crafted with tangy buttermilk and a hint of vanilla, these pancakes boast a tender crumb and a slightly crispy edge when reheated. The batter comes together easily with pantry staples like all-purpose flour, baking powder, and melted butter, ensuring a deliciously light texture. Ideal for busy mornings, these pancakes can be frozen and toasted to perfection in minutes, making them a quick and wholesome breakfast option for the whole family. Top with fresh fruit, syrup, or a pat of butter for a restaurant-quality meal you can enjoy at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- as needed for cooking Nonstick cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading slightly to form a circle.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip each pancake and cook for 1-2 minutes more, or until golden brown and cooked through.
Transfer cooked pancakes to a wire rack to cool completely if you plan to freeze them or serve immediately if eating fresh.
To freeze: Allow pancakes to cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a resealable freezer bag or airtight container, layering parchment paper between pancakes to prevent sticking.
To reheat: Toast frozen pancakes in a toaster or toaster oven until heated through and slightly crisp on the edges, about 1-2 minutes.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 25.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.0 mg | 72% | |
| 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.
