Buttermilk Pancakes
Fluffy, golden American breakfast pancakes made with tangy buttermilk, served with butter and maple syrup. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 250 g all-purpose flour
- 30 g sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 480 ml buttermilk
- 2 pc eggs
- 60 g unsalted butter, melted
- 1 tsp vanilla extract
- 240 ml maple syrup
Steps
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet into dry and stir just until combined; lumps are fine and overmixing makes pancakes tough.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour 80 ml batter per pancake and cook until bubbles form and pop on the surface, about 2 minutes.
- Flip and cook another 1–2 minutes until golden and cooked through.
- Serve hot with butter and warmed maple syrup.
Diet tags are added by the recipe's author.