Buttermilk Pancakes
What could be better than a plate of fluffy goodness in the morning?! Even I have to get behind some classic pancakes!
Servings: 9 pancakes
Equipment
Ingredients
For the pancakes
- 1 large egg
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the griddle
- Butter or shortening
For serving
- Butter and/or maple syrup for serving
Instructions
- Beat the egg in a medium bowl with a hand mixer until fluffy. Beat in the remaining pancake ingredients just until smooth.
- Heat a griddle or skillet over medium heat or to 375°F. If necessary, grease the griddle with butter or shortening.
- For each pancake, pour slightly less than 1/4-cup of the batter onto the hot griddle. Cook the pancake until puffed and dry around the edges. Carefully flip the pancake over and cook on the other side until golden brown. Repeat with any remaining batter.
Notes
- How do you know when your griddle or skillet is hot enough? When you flick water on it and it sizzles - it's ready!
- For thinner pancakes, you can add 1-2 tablespoons of extra buttermilk.
- Because cooktops, pan materials, and the thickness of your pans can vary, you may need to adjust your heat as necessary.
- Keep pancakes warm in a single layer on a wire rack or towel-lined cookie sheet in a 200°F oven. Stacking them while keeping them warm will produce steam that can make your pancakes soggy.
Nutrition
Serving: 1pancake | Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 209mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 74IU | Calcium: 62mg | Iron: 1mg
