These buttermilk pancakes are so light and fluffy and perfect topped with maple syrup and blueberries for the ultimate indulgent breakfast or brunch.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (Makes 12-18 pancakes, depending on size)
- 2 cups flour
- 2 teaspoons baking powder or baking soda
- generous pinch of salt
- 2 tablespoons caster sugar
- 1½ cups buttermilk
- 2 eggs
- 2 tablespoons oil
- 1 tsp vanilla extract
To make the batter, combine all the dry ingredients in a large mixing bowl and mix well.
In a measuring jug, mix the wet ingredients well.
Pour the wet ingredients into the dry and with a whisk, mix until you have a smooth batter.
Heat a large, non-stick frying pan over medium heat. Add a drop of oil to the pan and coat the pan lightly (I use paper towel to smear it around a little).
Add spoonfuls of the batter to the pan and allow the pancakes to cook until bubbles appear on the surface. Flip over and cook for another 1-2 minutes on the other side. Remove from the pan and keep on a warmed plate until all the pancakes are cooked.
Serve the pancakes with butter, syrup and fruit of your choice.
Calories: 264kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 85mg | Potassium: 111mg | Fiber: 5g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg