Americanvegetarian

Buttermilk Pancakes

A small bowl of pancake batter and a hot skillet. Weekend or leftover-buttermilk Tuesday — fluffy pancakes without a mix, using milk plus vinegar if you are out of buttermilk.

25 minsEasy4 servings310 kcal

shopping_basketIngredients

All-purpose flour1 1/2 cups
Sugar2 tablespoons
Baking powder1 1/2 teaspoons
Baking soda1/2 teaspoon
Salt1/2 teaspoon
Buttermilk1 1/4 cups (or milk + 1 tablespoon vinegar, rested 5 minutes)
Egg1 large
Melted butter3 tablespoons, plus more for the pan

Nutrition Per Serving

Calories

310

Protein

Fat

10g

Carbs

46g

restaurantInstructions

Mix dry

Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

Mix wet

In another bowl whisk buttermilk, egg, and melted butter. Pour wet into dry. Stir until just combined — lumps are fine. Rest 5 minutes while the pan heats.

Heat the skillet

Set a skillet or griddle over medium heat. A drop of water should dance. Butter the surface lightly.

Cook

Scoop 1/4-cup batter per pancake. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip once. Cook 1–2 minutes more until the underside is golden. Do not press them down.

Keep going

Hold finished pancakes on a plate in a 200°F oven. Repeat, buttering the pan as needed. Syrup, leftover jam, or a sliced banana from the same bowl you used for banana bread.

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