Country Chefs Top 20 Light Fluffy Buttermilk Pancakes
Start your mornings on a deliciously fluffy note with Country Chefs Top 20 Light Fluffy Buttermilk Pancakes! This easy-to-follow recipe delivers perfectly golden, pillow-soft pancakes that are as light as air, thanks to the magical combination of buttermilk and a delicate balance of leavening agents like baking powder and baking soda. With just 10 minutes of prep time, these homemade pancakes are wonderfully quick to whip up, making them perfect for busy mornings or lazy weekend brunches. Each pancake is subtly sweet, with a hint of vanilla, and comes out irresistibly moist and tender. Serve them warm with a drizzle of pure maple syrup, or dress them up with fresh fruit and whipped cream for a decadent twist. Whether you're feeding a family of four or treating yourself to a stack of comfort food, this recipe is your go-to for classic buttermilk pancakes that feel gourmet. Keywords: light fluffy pancakes, buttermilk pancake recipe, country-style breakfast, easy pancake recipe, homemade pancakes.
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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
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 as needed vegetable oil or butter (for greasing skillet)
- 1 as needed maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula just until combined. Do not overmix; a few small lumps are fine.
Let the batter rest for 5 minutes to allow the ingredients to fully hydrate and the leavening agents to activate.
Heat a large skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Scoop about 1/4 cup of batter per pancake onto the hot skillet. Use the back of the measuring cup or a spoon to spread the batter slightly, if needed.
Cook the pancakes until bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook the other side until golden brown, an additional 1-2 minutes.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with maple syrup or your favorite toppings, such as fresh fruit or whipped cream.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 61.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 675 mg | 52% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1110 mg | 24% | |
*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.
