This easy and delicious buttermilk pancake recipe is perfect for a quick breakfast or brunch. Fluffy, light, and made with simple ingredients, these pancakes come together in no time. With a touch of vanilla and a golden, crispy exterior, they’re sure to be a family favorite. Enjoy them with your favorite toppings!
Ingredients Needed:
- 2 Eggs, separated
- 25g sugar
- 2g salt
- 8g baking powder
- 60g vegetable oil
- 300g buttermilk
- 160g plain flour
- 5g vanilla essence
How To Make Buttermilk Pancakes Recipe?
- Whisk the Egg Whites: Separate the egg whites from the yolks. Whisk the egg whites in a bowl until foamy.
- Mix the Dry Ingredients: In a separate bowl, combine 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 160g plain flour, and 1 tsp vanilla essence.
- Add Wet Ingredients: Add 300g buttermilk and 60g vegetable oil to the dry ingredients and mix to form the batter.
- Fold in the Egg Whites: Gently fold the whipped egg whites into the batter until well combined, being careful not to deflate the mixture.
- Cook the Pancakes: Heat a non-stick pan over medium heat and grease with a small amount of butter. Ladle the batter into the pan to form pancakes. Cook for 5-6 minutes until small bubbles appear on the surface.
- Flip and Finish Cooking: Flip the pancakes and cook for another 2 minutes, until golden brown on both sides.
Recipe Tips:
- Whisk the Egg Whites Well: To get fluffy pancakes, ensure the egg whites are whisked until they form stiff peaks. This will help the pancakes rise and become light.
- Don’t Overmix the Batter: Overmixing can make your pancakes tough. Gently fold the wet and dry ingredients together until just combined, leaving small lumps.
- Use a Non-Stick Pan: A non-stick pan makes it easier to flip the pancakes without them sticking. Make sure to grease it lightly with butter before adding the batter.
- Cook on Medium Heat: Too high heat will burn the pancakes outside while leaving them raw inside. Medium heat ensures they cook evenly.
- Keep Pancakes Warm: If you’re making multiple pancakes, keep them warm in a low oven at about 90°C until all are ready to serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let pancakes cool to room temperature, then store in an airtight container in the fridge for up to 2 days.
- Freeze: Cool pancakes to room temperature, then freeze in a freezer-safe bag for up to 1 month.
- Reheat: Heat a non-stick pan over low heat. Heat pancakes for 1-2 minutes on each side until warm.
Nutrition Facts:
- Calories: 175 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 402mg
- Potassium: 112mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 5g
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