Fluffy Buttermilk Pancakes Via Realmomkitchen Com
Start your morning on a deliciously high note with these Fluffy Buttermilk Pancakes from Real Mom Kitchen! Crafted with simple pantry staples like all-purpose flour and rich buttermilk, these pancakes boast the perfect balance of lightness and tenderness. A hint of vanilla extract adds warmth, while the combination of baking powder and baking soda ensures that airy, melt-in-your-mouth texture we all love. Ready in just 30 minutes, this recipe is a breeze to whip up, making it ideal for leisurely weekend brunches or a quick weekday treat. Top these golden beauties with a drizzle of maple syrup, fresh berries, or a dollop of whipped cream for a stack that’s irresistibly delicious and Instagram-worthy. Perfect for pancake lovers everywhere, this recipe is sure to become your go-to for breakfast perfection!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 Eggs
- 4 tablespoons Unsalted butter, melted and cooled
- 1 teaspoons Vanilla extract
- 1 as needed Cooking spray or butter (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. The batter may be slightly lumpy, which is normal. Avoid overmixing to ensure fluffy pancakes.
Heat a skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of butter.
Pour about 1/4 cup of batter for each pancake onto the skillet, spacing them apart to allow for spreading. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
Serve the pancakes warm with toppings of your choice, such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 50.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 660 mg | 51% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1025 mg | 22% | |
*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.
