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Fluffy Buttermilk Pancakes Recipe

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This recipe for Fluffy Buttermilk Pancakes is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRY INGREDIENTS:
2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt

WET INGREDIENTS:
2 cups low-fat buttermilk
2 large eggs
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
2 Tbsp light olive oil, plus more as needed to sauté
Directions:
Directions:
1) In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
2) In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand just until moistened.
3) While whisking, add melted butter and stir until incorporated. The mixture will still be lumpy. Do not overmix.
4) Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
5) Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
6) Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
Number Of Servings:
Number Of Servings:
15 pancakes (each 4" in diameter)
Preparation Time:
Preparation Time:
Prep: 10 min + Cook 20 min = Total 30 min
Personal Notes:
Personal Notes:
Fluffy Homemade Buttermilk Pancakes are the perfect breakfast. This pancake recipe is quick and easy to make (done in less than 30 minutes!).

 

 

 

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