Divine Wind Pancakes
Fluffy, golden, and irresistibly indulgent, Divine Wind Pancakes are the ultimate breakfast treat to elevate your morning routine. Crafted with a perfect blend of buttermilk for tangy richness, a touch of vanilla for warmth, and melted butter for that melt-in-your-mouth texture, these pancakes strike the perfect balance of flavor and airiness. A quick and easy recipe that comes together in just 25 minutes, these pancakes are light yet satisfying, thanks to the interplay of leavening agents like baking powder and baking soda. Whether you top them with maple syrup, fresh fruit, or a dollop of whipped cream, these heavenly pancakes are sure to impress. Perfect for a cozy weekend breakfast or brunch, this recipe serves four and delivers pancakes that are perfectly golden on the outside and pillowy soft on the inside. Your search for the best fluffy buttermilk pancakes ends here!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 count large eggs
- 3 tablespoons unsalted butter (melted)
- 1 teaspoons vanilla extract
- 2 tablespoons neutral oil (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth and well mixed.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix; it’s fine if there are a few lumps.
Heat a non-stick griddle or skillet over medium heat and lightly grease it with a small amount of neutral oil or cooking spray.
Using a 1/4 cup measuring scoop, pour pancake batter onto the griddle, leaving enough space between each pancake for spreading.
Cook pancakes for about 2–3 minutes, or until you see bubbles forming on the surface and the edges look set.
Flip the pancakes carefully with a spatula and cook the other side for another 2–3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Serve warm with toppings like maple syrup, butter, fresh fruit, or whipped cream for a delightful pancake experience.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 441 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 761 mg | 16% | |
*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.
