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Buttermilk Pancakes

This yummy recipe is very forgiving, and the pancakes come out perfect every time.
Course Breakfast
Cuisine American
Keyword Breakfast pancakes, breakfast recipe, buttermilk pancakes, Heart Pancakes, Pancakes
Cook Time 3 minutes
Resting time 8 hours
Total Time 8 hours 3 minutes
Servings 18 pancakes
Calories 87kcal
Author Janine Waite

Ingredients

  • 1½ cups unbleached all-purpose flour
  • ⅛ cup granulated sugar plus 1 tablespoon
  • ½ tbsp baking powder
  • ½ tsp salt
  • 1½ cups buttermilk
  • 3 tbsp unsalted butter melted and cooled, plus more butter for cooking
  • 3 eggs large eggs
  • ½ cup milk as needed to thin batter

Instructions

  • Mix your dry ingredients in a large bowl.
  • Melt the butter and let cool. Whisk eggs in another bowl and add butter to them. Although, my husband says that whether he uses cool or warm butter, it still clots in the egg mixture. He has discovered that this step doesn’t seem to affect the outcome of the pancakes.
  • Combine the dry and egg batter.
  • Cover and rest the batter in the refrigerator overnight. This creates a smoother batter, but the taste difference isn't noticeable. So, if you don't have the time to refrigerate, that works fine too.
  • The exciting thing about this recipe is that mixing the batter doesn’t affect the pancakes.

Nutrition

Serving: 1pancake | Calories: 87kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 142IU | Calcium: 52mg | Iron: 1mg