Southern Buttermilk Pancakes from Scratch
You'll skip the store-bought pancake mix once you start making buttermilk pancakes from scratch. These are light, fluffy, and delightful.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 2.5 cups buttermilk
- 4 tbsp butter melted
- canola oil for cooking
Instructions
- In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and sugar until fully mixed.
- In a second bowl, beat together buttermilk, eggs, and melted butter.
- Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
- Pour the buttermilk mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
- Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake. (If adding berries or anything else into the pancakes, sprinkle on your berries immediately after you ladle the batter onto the griddle.)
- Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.
Notes
Makes about 16 pancakes.
Nutrition
Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 86mgSodium: 673mgPotassium: 270mgFiber: 1gSugar: 9gVitamin A: 477IUCalcium: 161mgIron: 2mg
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