Jim's Buttermilk Pancakes
Fluffy, golden, and irresistibly delicious, Jim’s Buttermilk Pancakes are the ultimate breakfast indulgence. Made with tangy buttermilk for a delicate softness and a hint of vanilla for a warm, comforting flavor, these pancakes deliver perfect texture every time. The secret to their cloud-like fluffiness lies in the combination of baking powder and baking soda, which react beautifully with the buttermilk to create airy perfection. With just a 10-minute prep time and simple pantry staples, this recipe is a breeze to whip up for busy mornings or leisurely weekend brunches. Serve them hot off the griddle with classic maple syrup, fresh berries, or a dusting of powdered sugar for a stacked breakfast that’s sure to delight the whole family. Whether you're new to pancake-making or a seasoned pro, this quick and easy recipe is a must-try for achieving pancake bliss!
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Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 units Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Neutral oil or butter (for greasing the pan)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
Step 2
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula. Mix just until combined—some lumps in the batter are okay. Do not overmix, as this could result in dense pancakes.
Step 4
Let the batter rest for 5 minutes to allow the ingredients to fully hydrate. During this time, preheat a non-stick skillet or griddle over medium heat.
Step 5
Lightly grease the skillet or griddle with a small amount of neutral oil or butter. Use a paper towel to wipe excess grease, leaving just a thin, even layer.
Step 6
Scoop approximately 1/4 cup of batter for each pancake onto the skillet. Use the back of the measuring cup to gently spread the batter into a circle, if needed.
Step 7
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until the second side is golden brown.
Step 8
Transfer the cooked pancakes to a plate or keep them warm in a low oven while you cook the remaining batter.
Step 9
Serve the pancakes hot with your favorite toppings, such as butter, maple syrup, fresh fruit, or powdered sugar.
Nutrition Facts
| Serving size | (957.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2008.2 |
| Total Fat 88.6g | 0% |
| Saturated Fat 43.8g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 549.7mg | 0% |
| Sodium 3997.6mg | 0% |
| Total Carbohydrate 251.3g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 62.4g | |
| Protein 52.9g | 0% |
| Vitamin D 333.8IU | 0% |
| Calcium 662.4mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1075.1mg | 0% |
Source of Calories