The Perfect Buttermilk Pancakes – a delicious recipe with buttermilk, flour, egg, vanilla, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Blend the buttermilk, eggs, butter, and vanilla until well combined.
2
Slowly add the flour, sugar, baking powder, baking soda, and salt.
3
Continue to blend until the batter is thick and smooth.
4
Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
5
Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
6
Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
7
Spray non-stick spray between cooking new pancakes.
8
Serve hot with butter and maple syrup.
661
kcal
Calories
57
g
Fat
32
g
Carbs
7
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 cup buttermilk, 1 cup flour, 1 egg, 1 teaspoon vanilla extract, and more.
Yes, The Perfect 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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