Fluffy Buttermilk Pancakes

Perfect for a Sunday breakfast spread.

Fluffy buttermilk pancakes that will receive praises every time they’re part of your breakfast spread. Load them up with blueberries or chocolate chips or just a smear of salted butter and maple syrup. Or all of the above.

Pancakes are one of the easiest breakfast foods to make for a simple Sunday breakfast or even if you’re hosting a brunch. I know what you’re thinking…easy?!?! You have to stand at the stove for what feels like an eternity.

But…they allow you the grace to work on other dishes while you wait for all those little bubbles and crispy edges to form and you can stick them in the oven on a cookie sheet at a low temp to keep them warm! It’s a breakfast food that allows you to multi-task (unlike eggs, I am not one for crispy edges on my eggs).

Fillings

I love a good plain, fluffy buttermilk pancake with salted butter and real maple syrup. But, I really am partial to a good blueberry or mini chocolate chip addition. I found these amazing “sweetest batch” blueberries and wow! I think I ate these leftovers for 3 days.

Filling Ideas

• Chocolate chips, of any variety (think peanut butter, butterscotch)
• Strawberries
• Bananas
• Nuts

Fluffy Buttermilk Pancakes

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• Author: Aimee Iorio
• Total Time: 35 minutes
• Yield: 15 4inch pancakes 1x

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Description

Fluffy buttermilk pancakes with any topping you desire. 

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (240g)
• 1/4 cup white granulated sugar (50g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups buttermilk (454g)
• 1 whole egg + 1 egg white
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 2 tablespoons melted butter
• Fillings and toppings of your choosing

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Instructions

1. Melt 2 tablespoons butter and set aside. We want it to be cooling while working through making the mixture.
2. In a bowl, mix together 2 cups all-purpose flour, 1/4 cup white granulated sugar, 1 teaspoon baking power, 1/2 teaspoon baking soda. Set aside.
3. In a separate bowl, mix together 2 cups buttermilk, 1 egg + 1 egg white, 1 teaspoon vanilla bean paste (or extract).
4. Add your dry ingredients to the wet mixture and stir until combined. Avoid over mixing.
5. Whisk in the 2 tablespoons melted butter to your mixture.
6. Set aside, let sit for at least 10 minutes while you heat up your pan.
7. In a nonstick pan over low-medium heat, melt a pat of butter or utilize a neutral oil cooking spray, such as avocado oil.
8. Use a 1/4 measuring cup to measure out your batter into the pan. Avoid overcrowding the pan.
9. Add any fillings you desire.
10. Once bubbles have formed across the entire top of the pancake, flip and cook until desired golden color. Only takes about 2 minutes or so.

Notes

Heat your oven to a low temperature, such as 200 degrees Fahrenheit, and place your cooked pancakes on a cookie sheet while you make the remaining to keep them warm.

If you are using the same filling for all your pancakes, you can add it into your mixed batter, however, to make more consistent pancakes I like placing the fillings into the batter once on the pan.

• Prep Time: 10
• Cook Time: 25
• Category: Breakfast
• Method: Stove