The Best Buttermilk Pancakes
Light and fluffy, slightly tangy, Buttermilk Pancakes - these are the diner style pancakes that you love.
Foto: Barefeet In The Kitchen
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk ((not a buttermilk substitute))
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
Steps
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Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
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Whisk once more and then let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
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Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about 1/3 cup of batter onto the griddle for each pancake.
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Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 2 cups | - | - |
| sugar | 2 tablespoons | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| baking soda | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| kosher salt | 0.5 teaspoon | - | - |
| store-bought buttermilk | 2.5 cups | - | - |
| eggs | 2 | - | - |
| butter | 0.25 cup | - | - |
| vegetable or coconut oil for the pan | - | - | - |
*Estimated market prices, may vary by region
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