Light buttermilk pancakes
Prep Time:
10 minutes
Cooking Time:
15 minutes
Servings:
2
Makes 8 pancakes each 4″ in diameter. Recipe may be doubled
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Ingredients
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Pancakes dry Ingredients:
1 cup all-purpose flour
1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp fine sea salt
Pancakes wet Ingredients:
1 cup low-fat buttermilk
1 large egg
1/2 tsp vanilla extract
3 Tbsp unsalted butter, melted
2 Tbsp light canola or olive oil, plus more as needed
Directions
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Mix to combine.
In a separate medium mixing bowl, mix buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
While whisking, gradually add melted butter and stir until incorporated. The mixture will still be slightly lumpy. Do not overmix.
Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F.
Add 2 Tbsp oil. Preheat the oven to 200˚F. for the cooked pancakes.
Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and cook about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
