Ingredients for Best Buttermilk Pancakes
- 1½ cups All Purpose Flour
- 2 tablespoons White Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cups Buttermilk
- 0 Milk
- 1 large Egg
- 2 tablespoons melted Butter
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How to Make Best Buttermilk Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings such as maple syrup, butter, fruit, whipped cream, or chocolate chips.
- To freeze: Cool pancakes completely, then stack between layers of parchment paper in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in a toaster or microwave.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
49g
Fat
42g
Carbs
20g
