Fluffy Buttermilk Pancakes
Who doesn’t love waking up to the smell of freshly made pancakes on a lazy Sunday morning? These Fluffy Buttermilk Pancakes are a family favorite that will have everyone coming back for seconds!
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1 1/4 cups buttermilk
- 1 egg
- 3 tbsp melted butter
Instructions:
- In a large bowl, mix together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
- Serve hot with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Nutrition Information:
- Calories: 200
- Fat: 6g
- Protein: 5g
- Carbs: 30g
- Fiber: 1g
These Fluffy Buttermilk Pancakes are sure to become a staple in your weekend breakfast rotation! Enjoy the light and airy texture with a hint of tanginess from the buttermilk. You won’t be able to resist a second helping! #PancakeLover #SundayMorningBreakfast #ButtermilkPancakes
Popular Questions:
- Q: Can I use whole wheat flour instead of all-purpose flour?
- Q: Can I use almond milk instead of buttermilk?
A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly different.
A: Yes, you can use almond milk as a substitute for buttermilk, but the texture and taste may vary.
Helpful Tips:
- Try adding a splash of vanilla extract for extra flavor.
- For a twist, add chocolate chips or blueberries to the batter.
Expert Secrets:
- Let the batter rest for a few minutes before cooking for even fluffier pancakes.
- Cook the pancakes on a lower heat for a slower, more even cooking process.