2cupsall purpose flouruse almond flour for GF version
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonground cinnamon
½teaspoonsalt
3tablespoonsgranulated sugar
2¼cupsbuttermilk
2largeeggslightly beaten
1teaspoonpure vanilla extractoptional
2tablespoonsmelted butter or oilcanola oil or any vegetable oil
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INSTRUCTIONS
In a large mixing bowl combine flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate mixing bowl combine eggs, vanilla extract, and buttermilk.
Pour wet ingredients into dry ingredients. Use a wooden spoon to stir everything until just combined. Make sure not to overmix the pancake batter. Overmixing will activate the gluten and therefore your pancakes will be flat. Even if you find few specks of flour or lumps in the batter it is ok.
Allow the Batter to rest for 15-minutes. This is extremely important to make fluffy buttermilk pancakes. This gives time for the dry ingredients to mix with wet ingredients. In the meantime spray a non-stick skillet or griddle with cooking spray or brush with canola oil. Place it on the burner with medium-low heat.
Preheating the non-stick skillet or griddle. This will make sure that your pancakes don't stick to the skillet and that they are evenly cooked. (I usually hover my hand over about 5-6 inches above the skillet or griddle to check the heat of the skillet. I add the batter only if it feels hot enough.)
Now there is no perfect pancake size. But a diameter of 4-inch is a standard. So, scoop out ½ cup of batter per pancake.
Pour it into the pan and don't try to make a circle. Pour it straight down and the circle will happen naturally.
Cook one side for 2-3 minutes. you see bubbles forming on the top. Ideally you should cook your pancakes at 375 degrees F which can be called medium heat. Don't cook on too low or too high heat. Use a Pancake spatula to flip over and cook the other side for 2-minutes or until its brown. Remove from skillet and place in a warm oven.
Brush the skillet once again with some cooking oil. Repeat until all the batter is used. I recommend brushing the skillet before cooking each pancake.
Serve warm with salted butter and maple syrup.
Notes
Read tips in the blog post
Read common mistakes while making pancakes in the blog post
Nutrition
Nutrition Facts
Classic Buttermilk Pancakes Recipe
Amount Per Serving
Calories 129Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 36mg12%
Sodium 273mg12%
Potassium 95mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 119IU2%
Vitamin C 1mg1%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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