These fluffy Buttermilk Pancakes are everything you would expect from restaurant-style pancakes -and you won't believe how easy they are to make at home.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 pancakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 1 3/4 cups buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, whisk together buttermilk, egg,oil and vanilla. Mix well.
Add the wet mixture all at once to the dry ingredients. Stir together just until combined. It's okay if batter is still a little lumpy.
Place a large non-stick pan over a medium/high heat.
Pour about 1/4 - 1/3 cup of batter for each pancake (I use a large serving spoon).
Cook 2-3 minutes until bubbles start to form on tops.
Flip and continue to cook for 1-2 minutes until golden brown.
Place on a rimmed baking sheet and transfer to oven to keep warm (set oven to 250℉/120℃).
Serve with your favourite toppings.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from Homemakers Magazine recipe
Serving: 2pancakes | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 156mg | Potassium: 91mg | Sugar: 4g | Vitamin A: 65IU | Calcium: 53mg | Iron: 0.7mg