Ingredients for Extreme Fluffy Buttermilk Pancakes
- All Purpose Flour
- Brown Sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups buttermilk
- Half And Half Cream
- 2 large eggs
- Butter
- Oil
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How to Make Extreme Fluffy Buttermilk Pancakes
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until well combined.
- In a separate large bowl, whisk together 1 3/4 cups buttermilk, 1/2 cup heavy cream or milk, 2 large eggs, and 1/4 cup melted unsalted butter until smooth.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix!
- If using brown sugar, stir in 2-4 tablespoons to taste. If using pancake syrup, add 1/4 - 1/2 cup to the wet ingredients in step 2. Add 1/2 cup mashed banana if desired.
- 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. Flip when bubbles start to appear on the surface.
- Serve immediately with your favorite toppings!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
20g
Carbs
8g
