Homemade Buttermilk Pancakes Recipe
If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just want you need!
- 3 cups Bob’s Red Mill Organic All-Purpose Flour
- ¼ cup sugar
- 1 ½ tablespoons baking powder
- pinch of sea salt
- 3 large eggs
- 2 ¼ cups buttermilk
- 1 cup whole milk
- ¼ cup melted unsalted butter + more for cooking
Preheat your griddle or pan to 350° or medium-low heat.
In a large bowl mix together the flour, sugar, baking powder and salt and set aside.
Next, in a separate large bowl whisk together eggs, buttermilk, milk, and melted butter until combined and then pour it into the bowl with the dry ingredients.
Very gently mix together the ingredients until just combined. Do not over mix! The batter should be a little runny and chunky.
Next, add 2 teaspoons of unsalted butter to a frying pan or griddle and once melted ladle in some of the pancake batter, about ¾ cup.
Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begin to pop.
Once flipped cook for a further 30 seconds. Repeat the process until all of the buttermilk pancake batter has been used up.
Serve with butter and maple syrup!
Calories: 266kcal | Carbohydrates: 38g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 345mg | Fiber: 1g | Sugar: 9g | Vitamin A: 342IU | Calcium: 182mg | Iron: 2mg