Fluffy, tender and golden, these American-style buttermilk pancakes are the classic weekend breakfast. The buttermilk and baking soda give them lift and a slight tang.
Recipe
Classic American Buttermilk Pancakes
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Calories
- 330
Ingredients
Method
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the eggs, buttermilk, melted butter and vanilla.
Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine.
Rest the batter for 5 minutes while the pan heats.
Heat a griddle or non-stick pan over medium heat and grease it lightly.
Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
Flip and cook 1 to 2 minutes more until golden. Keep warm in a low oven while you cook the rest.
Tips
- Do not overmix. Lumps make the pancakes tender.
- Serve with maple syrup, butter or fresh berries.
- If the first pancake is pale, the pan is too cool; if it burns outside, lower the heat.
Nutrition per serving
- Calories
- 330
- Protein
- 9 g
- Carbs
- 48 g
- Fat
- 12 g
- Fiber
- 1 g
Estimated values, for information only.
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