Buttermilk Pancakes | Sally's Baking
Recipe Information
Buttermilk Pancakes
Cultural Context
Buttermilk pancakes are a staple of American breakfast cuisine, often enjoyed on weekends or special occasions. Their fluffy texture and rich flavor make them a favorite among families. Traditionally served with maple syrup, they can also be topped with fruits, whipped cream, or nuts, making them versatile for various tastes.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour is more nutritious.
buttermilk
🥗Healthier: low-fat yogurt
💰Cheaper: milk with vinegar
Low-fat yogurt is lower in calories; milk with vinegar is a budget-friendly substitute.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil is a healthier fat; margarine is often cheaper.
In a large bowl, preferably with a pour spout, whisk together 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt until combined. Set aside.
In another large bowl, whisk together 2 large eggs, 2 cups of buttermilk, and 1 teaspoon of vanilla extract until combined.
Whisk in 4 tablespoons of melted butter into the wet ingredients.
Pour the wet ingredients into the dry ingredients and gently whisk to combine. The batter will be thick and a few lumps are okay.
Heat a griddle or large skillet over medium heat and coat generously with butter or non-stick spray.
Once the pan is hot, pour a heaping 1/4 cup of batter onto the pan.
Cook until the edges look set and you notice holes in the pancake surface around the border, about 2 minutes.
Flip the pancake and cook the other side until cooked through, about 1 to 2 more minutes.
Serve pancakes warm with your choice of toppings.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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