Buttermilk Toaster Pancakes
Transform your mornings with these fluffy, golden-brown Buttermilk Toaster Pancakes, a perfect make-ahead breakfast that brings homemade comfort straight from your freezer to your toaster. Crafted with tangy buttermilk and a hint of vanilla, these pancakes boast a tender crumb and a slightly crispy edge when reheated. The batter comes together easily with pantry staples like all-purpose flour, baking powder, and melted butter, ensuring a deliciously light texture. Ideal for busy mornings, these pancakes can be frozen and toasted to perfection in minutes, making them a quick and wholesome breakfast option for the whole family. Top with fresh fruit, syrup, or a pat of butter for a restaurant-quality meal you can enjoy at home.
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Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0 as needed for cooking Nonstick cooking spray or additional butter
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Step 3
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 4
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or butter.
Step 5
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading slightly to form a circle.
Step 6
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip each pancake and cook for 1-2 minutes more, or until golden brown and cooked through.
Step 7
Transfer cooked pancakes to a wire rack to cool completely if you plan to freeze them or serve immediately if eating fresh.
Step 8
To freeze: Allow pancakes to cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a resealable freezer bag or airtight container, layering parchment paper between pancakes to prevent sticking.
Step 9
To reheat: Toast frozen pancakes in a toaster or toaster oven until heated through and slightly crisp on the edges, about 1-2 minutes.
Nutrition Facts
| Serving size | (906.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1751.4 |
| Total Fat 74.3g | 0% |
| Saturated Fat 41.9g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 549.7mg | 0% |
| Sodium 4000.1mg | 0% |
| Total Carbohydrate 212.5g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 25.3g | |
| Protein 53.5g | 0% |
| Vitamin D 335.8IU | 0% |
| Calcium 662.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1075.1mg | 0% |
Source of Calories