Fluffy Buttermilk Pancakes

Bowls, whisk, nonstick skillet or griddle, measuring cups/spoons

10 minutes

20 minutes

American

Pancakes, Buttermilk, Breakfast, Brunch

Breakfast/Brunch

Stovetop

Vegetarian

1

1 cup all

purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2 tablespoons melted butter or vegetable oil

1 large egg

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a separate bowl, whisk together the buttermilk, melted butter or oil and egg until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). The batter should be slightly lumpy.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Using a 1/4 cup measure, scoop the batter onto the hot skillet or griddle and spread into 4-inch circles. Cook for 2 to 3 minutes until bubbles form on top of the pancakes and the edges are golden brown. Flip and cook for an additional 1 to 2 minutes until golden brown on both sides. Serve warm with your favorite toppings!

Calories – 300; Fat – 9g; Carbohydrates – 45g; Protein – 8g; Sodium – 250mg; Cholesterol – 40mg

Enjoy fluffy buttermilk pancakes in just 20 minutes with this easy-to-follow recipe! Whisk together dry ingredients in one bowl and wet ingredients in another before combining them together to make the batter. Cook on a hot skillet or griddle for 2 to 3 minutes per side until golden brown on both sides before serving warm with your favorite toppings!

4

The state of Virginia is famous for its ham, which is often served as a centerpiece for holiday meals.