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Fluffy Buttermilk Pancakes

Light and fluffy with a tiny bit of tang imparted by creamy buttermilk, these are perfect for lazy, jammie-clad breakfasts...perfect with a honeyed mess of thick maple syrup or dotted with fresh blueberries or melting chocolate bits.
Ingredients
Dry ingredients
  Unbleached flour 1 Cup (16 tbs)
  Brown sugar 3 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon (freshly ground)
Wet ingredients
  Eggs 1 (room temperature)
  Buttermilk 1 Cup (16 tbs) (room temperature)
  Vanilla extract 1 Teaspoon
  Chocolate chips/Blueberry 1 Cup (16 tbs) (Optional)
  Butter 1 Tablespoon
Directions

GETTING READY
1. In another bowl, sift together all the dry ingredients.
2. In a small bowl, place the chocolate chips and toss in 2 tablespoon of the dry ingredient mix.

MAKING
3. In a bowl, whisk an egg, and stream in buttermilk with whisking
4. Add in vanilla and beat until nice and frothy for about 3 minutes.
5. Slowly add the remaining dry ingredients in egg mixture and mix just to combine
6. Stir in the chocolate chips and allow the batter to sit for 3 to 4 minutes.
7. In a hot skillet, melt a tablespoon or so of butter and ladle in your batter, cook till the edges are browned and flip only once, and cook the other side.
8. Remove pancakes, from the pan and stack them in a plate.

SERVING
9. Serve the stack of pancakes right away with a drizzle of your favorite syrup if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Equipment: 
Frying Pan
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Buttermilk
Interest: 
Easy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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