Super Light Buttermilk Pancakes
Fluffy, tender, and irresistibly delicious, these Super Light Buttermilk Pancakes are the ultimate breakfast treat! Made with a delightful blend of pantry staples like all-purpose flour, baking powder, and just the right touch of vanilla, this recipe shines with its key ingredient: tangy, creamy buttermilk. The buttermilk ensures a perfectly light and airy texture, while the melted butter and golden flip create pancakes that are as flavorful as they are beautiful. Ready in just 25 minutes from start to finish, these pancakes are easy to prepare and perfect for feeding your family or hosting a weekend brunch. Serve them stacked high with classic maple syrup, fresh fruits, or a dollop of whipped cream for an irresistible start to your day. Whether you're a seasoned pro or a pancake novice, this foolproof recipe promises breakfast bliss every single time.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 teaspoon Neutral oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; some lumps are fine.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of neutral oil or butter.
Using a 1/4-cup measuring cup, pour the pancake batter onto the heated skillet, spacing pancakes about 2 inches apart.
Cook the pancakes until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 25.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 80 mg | 2% | |
*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.
