Fluffy Buttermilk Pancakes

Tamar Teitelbaum Tamar Teitelbaum
4.5 (2 reviews)

Buttermilk is the key to these light and fluffy pancakes. Fluffy Buttermilk Pancakes are perfect for a Sunday morning breakfast. They come out thick and rich with tangy flavor. Here’s an easy recipe for your perfect buttermilk pancakes.

4
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Dairy, Wheat, Egg

Directions

Prepare the Pancakes

  1. Warm your griddle pan on medium heat.

  2. Mix together flour, kosher salt, baking soda and sugar in a large bowl. Set aside.

  3. Whisk together buttermilk, eggs and oil.

  4. Pour the buttermilk mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps.

  5. Add the water and mix until just combined.

  6. Use either spray oil or a teaspoon of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.

  7. Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked.

Notes:

If you have leftovers, they do keep nicely in the fridge or freezer. Just reheat quickly on a greased skillet. Which means, you can make this recipe on a Sunday and serve it up before school time all week long!

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1 Comment

Rivka •

Skip the water This is a good recipe, but I would skip adding the water. It is not necessary