Buttery Buttermilk Pancakes

Prep Time10

Cook Time30

Total Time40

Servings: Servings

1 ½ cups all-purpose flour
1 ½ cups buttermilk
¼ cup unsalted butter melted and cooled (plus 2-3 extra tablespoons for cooking)
1 large egg
1 tablespoon granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!
1 ½ cups all-purpose flour, 1 ½ cups buttermilk, ¼ cup unsalted butter, 1 large egg, 1 tablespoon granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Preheat a skillet over low-medium heat.
Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.
After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.
Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.
Serve immediately with maple syrup and fresh fruit.

Don't overmix the batter. Mix just until no dry flour patches remain. Overmixing develops the gluten and results in flat, dense, rubbery pancakes. A few small lumps are fine.
The batter is thick and will need to be spread slightly into a circle on the pan.
Keep the pan clean. Wipe it with a paper towel every 2-3 pancakes so the residual butter doesn't burn.
Storage: Store leftover pancakes in an airtight container in the refrigerator for 4-5 days.

Nutrition Facts

Buttery Buttermilk Pancakes

Serving Size

2 pancakes

Amount per Serving

Calories

291

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

317

Potassium

316

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

451

Calcium

166

Iron

* Percent Daily Values are based on a 2000 calorie diet.