Buttermilk Pancake Recipe
Quick & Easy Buttermilk Pancake Recipe with honey drizzle and banana slices. Delicious & Easy Pancake Recipe from scratch.
Servings: 16 pancakes
First, using a mixing bowl combine 1 1/4 cup of flour, 2 tablespoons of sugar (more if desired), 1 teaspoon of baking soda, 1 teaspoon of baking powder and 1 teaspoon of salt. Whisk until all ingredients are combined.
Using a second mixing bowl, combine all of the wet ingredients. Whisk 2 eggs, 1 teaspoon of vanilla extract and 1 1/3 cup of buttermilk.
Now, pour the wet ingredients into flour mixture, then whisk everything until just combined. Try not to over mix.
Next, preheat skillet over medium-low heat. Grease skillet with avocado oil or cooking spray. Pour 2 tablespoons of batter for each pancakes. Cook until bubbles burst on top, about 2-3 minutes. Flip pancakes on the other side and cook until golden color, about 1-2 minutes.
Using spatula remove pancakes onto a plate and serve with raw honey or your favorite pancake syrup. Enjoy!
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- When making buttermilk pancakes batter adjust sugar and salt to YOUR liking. If YOU like your pancakes to be more on the sweeter side - add more sugar and if you like to use less salt because of your diet please do.
- If you have leftover pancakes you can totally freeze them.
- These pancakes freeze amazing in airtight container or freezer-friendly zip bag. To unfreeze pancakes simply place them inside the toaster.
Serving: 1g | Calories: 65kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 63IU | Calcium: 38mg | Iron: 1mg