Fluffiest, Most Satisfying Pancakes – a delicious recipe with All-purpose, Brown Sugar, Baking Powder, Kosher Salt, Buttermilk, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat griddle to medium heat (about 325 to 350u00b0F).
2
In large bowl, sift flour, sugar, baking powder and salt. It is important to sift the dry ingredients so you don't get baking powder lumps.
3
In a separate bowl, whisk buttermilk, egg, butter and vanilla (see note). Once the wet ingredients are whisked together, create a well in the dry ingredients and pour right into the center of the dry ingredients. Whisk until just combined but still slightly lumpy, making sure not to overwork the batter.
4
Drop a little bit of butter and safflower oil or coconut oil (you don't need a lot). Cook pancakes (you can use an ice cream scoop to make perfect even pancakes).
5
Note: It is very important that your buttermilk and egg are at room temperature. Otherwise, if you have cold ingredients, you will end up with a soggy pancake.
481
kcal
Calories
36
g
Fat
33
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 3 Tablespoons Brown Sugar, 1 Tablespoon Baking Powder, 1/2 teaspoons Coarse Kosher Salt, and more.
Yes, Fluffiest, Most Satisfying Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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