Early-Bird Buttermilk Pancakes
Buttermilk pancakes have been a breakfast staple in America for centuries and are loved for their fluffy texture and tangy flavor.
This is vegetarian recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Early-Bird Buttermilk Pancakes
Ingredients
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter may still have some lumps.
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Preheat a non-stick frying pan or griddle over medium heat.
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Spoon about 1/4 cup of batter onto the pan for each pancake.
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Cook until the edges start to set and bubbles form on the surface, about 2-3 minutes.
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Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
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Transfer the cooked pancakes to a plate and cover with foil to keep warm.
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Repeat steps 5-8 with the remaining batter.
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Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 30g10%
- Sugars 7g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
