Fluffy Buttermilk Pancakes – a delicious recipe with Flour, Kosher Salt, Baking Soda, Sugar, Buttermilk, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Warm griddle pan on medium heat.
2
Mix flour, kosher salt, baking soda and sugar in a large bowl. Set aside.
3
Whisk buttermilk, eggs and oil. Pour buttermilk mixture into the dry ingredients and mix gently until just combined. Do not try to smooth out all the lumps. Add water and mix until just combined.
4
Use either spray oil or a teaspoon of oil to grease the pan. I suggest not using butter for this because it will brown very easily at this temperature.
5
Cook until golden brown on the other side, then remove. Grease pan and repeat with remaining batter. Hold cooked pancakes in warm oven. These buttermilk pancakes come out thick and rich with tangy flavor.
921
kcal
Calories
76
g
Fat
49
g
Carbs
13
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 8 ingredients. The key ingredients include: 2 cups Flour, 1/2 teaspoons Kosher Salt, 1 teaspoon Baking Soda, 2 teaspoons Sugar, and more.
Yes, Fluffy Buttermilk 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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