Homemade Buttermilk Pancakes
Buttermilk pancakes are a breakfast staple loved by many, and what better way to elevate this classic dish than by taking it outside to your outdoor griddle?
Servings: 12
Calories: 125kcal
Ingredients
- 1¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder heaping
- 1 tsp baking soda
- 1 pinch salt
- 1¼ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
Instructions
- Preheat your griddle to medium heat.
- Measure dry ingredients into a mixing bowl and blend together with a whisk.
- Add wet ingredients to dry ingredients and mix gently until fully blended.
- Allow the batter to sit for a few minutes to provide time for the baking powder and baking soda to add bubbles to the batter for optimal fluffy buttermilk pancakes.
- Lightly oil the griddle surface to prevent pancakes from sticking
- Use a 1/4 cup measuring cup or pancake batter dispenser to portion the batter out on the griddle.
- Once the edges of the buttermilk pancakes begin to pull up from the griddle surface they are probably ready to flip to the second side.
- Allow the buttermilk pancakes to cook for about another minute on the second side and then remove from the griddle and serve.
Notes
Freeze your extra buttermilk pancakes and pop them in your toaster for a quick and easy breakfast for the kids!
To make gluten-free pancakes, substitute your favorite gluten-free 1:1 flour blend instead of the all-purpose flour.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 61IU | Calcium: 52mg | Iron: 1mg