Buttermilk Pancakes I Am Homesteader from iamhomesteader.com
Introduction
Who doesn't love pancakes? They are a classic breakfast food that never goes out of style. But what makes pancakes even better? Buttermilk. Buttermilk pancakes are fluffy, flavorful, and an excellent way to start the day. In this article, we will share our delicious buttermilk pancake recipe that is easy to make, and you will enjoy it every time.
Ingredients
To make buttermilk pancakes, you will need the following ingredients: - 2 cups all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 2 cups buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted and cooled - Cooking spray or additional butter for the pan
Additional Ingredients
If you would like to add some additional flavor to your pancakes, consider adding: - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 cup chocolate chips or blueberries
Instructions
Follow these simple instructions to make delicious buttermilk pancakes: 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. 2. In a separate bowl, whisk together the buttermilk, eggs, and melted butter. 3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix the batter. 4. If you are adding any additional ingredients like vanilla, cinnamon, or chocolate chips, stir them into the batter now. 5. Heat a large skillet or griddle over medium heat. Spray the pan with cooking spray or melt some butter in the pan. 6. Use a 1/4 cup measuring cup to scoop the batter onto the pan. Cook the pancakes for 2-3 minutes on each side or until they are golden brown and cooked through. 7. Repeat with the remaining batter, spraying the pan with cooking spray or buttering as needed. 8. Serve the pancakes warm with your favorite toppings like butter, syrup, whipped cream, or fresh fruit.
Nutrition
One serving of buttermilk pancakes (3 pancakes) contains approximately: - 330 calories - 10g protein - 50g carbohydrates - 10g fat - 2g fiber - 12g sugar - 860mg sodium
Tips
- For fluffier pancakes, let the batter rest for a few minutes before cooking. - Do not overmix the batter, as this will result in tough pancakes. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. - Use a nonstick pan or griddle for easier cooking and cleanup. - You can freeze leftover pancakes for a quick breakfast or snack later on. Simply wrap them in plastic wrap and store them in the freezer for up to 2 months.
