Fluffy Buttermilk Pancakes
Ingredients
The batter
-
2
cups
all-purpose flour
-
2
Tbsp
granulated sugar
-
2
tsp
baking powder
-
1
tsp
baking soda
-
¾
tsp
salt
-
2
large
eggs
-
2½
cups
buttermilk
-
4
Tbsp
unsalted butter, melted
For cooking
-
as needed
vegetable oil or butter for griddle
-
as needed
maple syrup, for serving
Instructions
- Preheat the griddle or skillet to the appropriate temperature based on the cooking method.
- In a large bowl, whisk together the dry ingredients and create a well in the center.
- In another bowl, whisk the eggs and then mix in the buttermilk and melted butter.
- Pour the wet mixture into the dry ingredients and stir just until combined, keeping the batter lumpy.
- Grease the griddle and ladle about ⅓ cup of batter onto it.
- Cook until golden brown on the bottom, then flip and cook the other side until golden.
- Serve warm with maple syrup.
Nutrition Facts (estimated)
Servings
13 pancakes
Calories
147
Total fat
5g
Total carbohydrates
19g
Total protein
3g
Sodium
290mg
Cholesterol
39mg
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