Fluffy Pancake Recipe with Buttermilk
439kcal
Ingredients
- 2 cups all-purpose flour 250 g, spooned and leveled
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder fresh
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk 480 ml
- 2 large eggs
- 4 tablespoons unsalted butter melted and slightly cooled, plus more for the pan
- 1 teaspoon vanilla extract
Method
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and stir gently with a spatula just until the flour disappears. The batter should be thick and lumpy. Do not overmix.
- Let the batter rest for 15 minutes. Do not stir it again afterward.
- Heat a griddle to 350°F or a skillet over medium heat. A few drops of water should dance on the surface. Brush lightly with butter.
- Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles pop and leave holes that stay open and the edges look dry.
- Flip once and cook the second side for 1 to 2 minutes, until golden brown. Do not press the pancakes. Serve right away or keep warm in a 200°F oven.
Nutrition
Serving3.5pancakesCalories439kcalCarbohydrates60gProtein14gFat16gSaturated Fat9gSodium855mgSugar12g
Notes
No buttermilk: put 2 tablespoons lemon juice or white vinegar in a measuring cup, fill to 2 cups with milk and let it sit for 5 minutes.
For extra-tall pancakes, separate the eggs, beat the whites to soft peaks and fold them in after the batter rests. Cook at about 325°F.