Buttermilk Pancakes

Buttermilk Pancakes were on a menu at a hotel I stayed at and thought I would try them. They are soft, delicate, airy and totally gorgeous. Served as a breakfast/brunch they are a perfect way to start the day. Garnish the pancakes with fruit, honey, syrup, sugar and the list goes on and on.

Buttermilk Pancakes

Served with fresh fruit for a brilliant way to start the day. The delicate buttermilk adds a silkiness to the pancakes that’s hard to beat.

4.91 from 41 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Cake, Dairy, Eggs

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 pancakes

Calories: 129kcal

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Ingredients

 

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• 1 cup all-purpose flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large eggs lightly beaten
• 1 cup buttermilk
• 2 tbsp unsalted butter melted

Instructions

• Sift the dry ingredients together into a mixing bowl.
  1 cup all-purpose flour, 1 tsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
• Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy.
  1 large eggs, 1 cup buttermilk, 2 tbsp unsalted butter
• Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters.
• Flip and cook until golden brown.

Nutrition

Calories: 129kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 22mg | Sodium: 264mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g