My Go-to Super Easy Buttermilk Pancakes Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

In a large mixing bowl, add 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.25 teaspoons of salt. Whisk those together until well-combined.

In a second mixing bowl, combine 2 cups of low-fat buttermilk, 2 large eggs (cracked into a separate dish first), and 1 teaspoon of vanilla extract. Whisk until well-combined.

Add the wet ingredients to the dry ingredients and stir until just moistened, being careful not to over-mix.

Melt 3 tablespoons of unsalted butter in the microwave. Add the melted butter to the batter while stirring until well-incorporated. The mixture should still look lumpy.

Heat a large non-stick pan or griddle over medium heat and add 2 tablespoons of light olive oil.

Using a two-ounce ice cream scoop, scoop the pancake batter into the pan. Sauté for about 3 minutes or until bubbles form and start to pop on the surface.

Flip the pancakes and sauté for another 3 minutes on the second side until both sides are golden brown.

Transfer the cooked pancakes to a baking sheet and keep them warm in a 200 degrees Fahrenheit oven for up to 45 minutes while you cook the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens