Fluffy Buttermilk Pancakes
Make classic diner-style, ultra-fluffy pancakes from scratch. This recipe provides the right leavening ratios and mixing techniques for perfect results every time.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups buttermilk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the buttermilk, egg, and melted butter. Mix until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve immediately.
Notes
- For a buttermilk substitute, mix 1 ¼ cups milk with 1 tablespoon lemon juice or white vinegar and let stand for 5 minutes.
- If your pancakes are flat, ensure your baking powder is fresh and you are not overmixing the batter.
- The ideal griddle temperature is when a drop of water sizzles and evaporates quickly.
- These pancakes can be made ahead and frozen. Reheat in a toaster or oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://kingscook.com/fluffy-buttermilk-pancakes/