Light, fluffy and enticing, these buttermilk pancakes are perfect for breakfast or dinner. If you add my yummy strawberry sauce and a little whipped cream it will feel like you’re having dessert!
Ingredients:
- 1 cup (142g) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240ml) buttermilk, room temperature ∗see notes
- 1 large egg, room temperature
- 2 tablespoons (28g) butter, melted and cooled slightly (*plus more for cooking)
- 1 teaspoon pure vanilla extract
Instructions:
1. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Set aside.
2. Add the buttermilk, egg, butter, and vanilla to a large mixing bowl and whisk until combined.
3. Add the dry ingredients to the wet mixture and stir just until the batter comes together.
4. Gently whisk for about 10 seconds. There will still be a few lumps (and that’s normal). If you overmix the batter, the gluten will develop from the batter, making your pancakes chewy instead of fluffy.
NOTES: To make homemade buttermilk, simply add 1 tablespoon of white vinegar (or lemon juice) to a measuring cup, then add whole milk until it measures 1 cup. Allow the milk to sit for about 5 minutes. The milk will look slightly curdled. Don’t worry, it’s supposed to look like that 😁. The acid in the milk reacts to the baking soda and makes for a fluffier pancake.
5. Let the batter rest for 15-20 minutes. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier.
6.*Heat a skillet over medium-low heat and once hot, brush the surface with some butter.
7. Pour a ¼ cup of batter onto the skillet. Cook for 2-3 minutes on one side.
8. Once bubbles begin to form on the surface, carefully flip and cook the other side for 1 minute, or until golden brown.
9. Transfer to a cooling rack and place in the oven on warm setting (175°F) while you cook the remaining batter.
I like to use this recipe to make my strawberry shortcake pancakes, but they are delicious topped with fresh berries and warm maple syrup too!
Enjoy!!
Store leftovers in an airtight container (or ziploc bag) in the refrigerator for up to 3 days, or freeze for up to 2 months.
Defrost on a warmed skillet or in the microwave.
I hope you make these fluffy pancakes, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!