Breakfast & Brunchchefsavvy5.0
Buttermilk Pancakes
This Buttermilk Pancakes recipe should be your go-to for Sunday morning breakfast! With just a few pantry staples pantry (and my secret ingredients), you'll get fluffy, perfect pancakes every time.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- measuring cup
- spatula
- pan
- skillet
📝 Preparation Steps
1
Make buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Let sit for ⏱️ 5 minutes.
milk1 cupvinegar1 tbsp
2
Combine dry ingredients: In a large bowl combine flour, baking powder, salt and sugar.
sugar2 tsp
3
Add wet ingredients to dry: Add in milk, egg yolks and melted butter to the dry ingredients. Mix until lump free. Make sure not to over mix.
milk1 cupmelted butter2 tbsp
4
Whip egg whites: Meanwhile add egg whites to a medium bowl and whip them either by hand or using a stand mixer until soft peaks form. Carefully fold in egg whites to the batter using a rubber spatula.
5
Cook pancakes: Preheat skillet over medium heat for a couple of minutes. Drizzle the pan with canola oil. Scoop batter using an ice cream scoop (I used a #16 blue handled scoop which holds about 2 ounces).
6
Flip the pancakes: when the edges look set and bubbles appear. Cook for an additional ⏱️ 1-2 minutes then remove from the pan. Serve immediately with butter and maple syrup!
melted butter2 tbsp
Nutrition Facts
calories
240 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
5 g
sodium Content
370 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
23 mg
carbohydrate Content
35 g
saturated Fat Content
5 g
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