Buttermilk Pancakes
These buttermilk pancakes are so light and fluffy and perfect topped with maple syrup and blueberries for the ultimate indulgent breakfast or brunch.
Servings 6 (Makes 12-18 pancakes, depending on size)
Calories 264kcal
Ingredients
- 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 serve
- butter
- maple/golden syrup
Instructions
- 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.
Nutrition
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