Breakfast
Fluffy Buttermilk Pancakes
30 minServes 4Nutri-Score C€
C
30 min
30 minFluffy Buttermilk Pancakes
what you need
Ingredients
flourGrains240 g
sugarPantry50 g
baking powderPantry12 g- baking sodaPantry5 g
saltSpices1 g
buttermilkDairy480 ml
unsalted butter (melted)Dairy113 g- eggsDairy2 pieces
- vanilla extract (optional)Pantry5 ml
orange zest (zested, optional)Produce1 piece- butter (for the skillet)Dairy15 g
maple syrup (for serving)Pantry60 ml
per serving
Nutrition
580kcal
- Carbs
- 66 g
- Proteins
- 11 g
- Fat
- 30 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Frying pan
step by step
Method
- Step 1
Whisk the wet ingredients
- Add the buttermilk, melted butter, eggs, vanilla extract and orange zest to a bowl.
- Whisk together until fully combined.
- Step 2
Make the batter
- Add the flour, sugar, baking powder, baking soda and salt to the wet ingredients.
- Slowly whisk until fully combined and no large lumps remain.
- Step 3
Preheat the skillet
- Preheat a medium skillet over medium-low heat.
- Add the butter and allow it to melt.
- Step 4
Cook the pancakes
- Pour the batter into the skillet to form each pancake.
- Cook over medium-low heat and be patient; do not flip until bubbles start to form on the surface.
- Flip and cook until golden brown on both sides.
- Step 5
Serve
- Serve the pancakes with butter and maple syrup.
most cooked first