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Delicious Buttermilk Pancakes

This is a very delicious buttermilk pancake recipe. My family loves them.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1655.2 kcal

Equipment

  • 1 Blender For quickly combining all ingredients into a smooth batter.
  • 1 Non-Stick Skillet or Griddle Essential for cooking pancakes evenly without sticking.
  • 1 Heat-Resistant Spatula For safely flipping pancakes.
  • 1 Ladle For portioning and pouring batter onto the skillet.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.

Ingredients
  

Main

  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups buttermilk
  • ¼ cup white sugar
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions
 

  • Preheat a skillet over medium heat.
  • Combine flour, buttermilk, sugar, oil, egg, baking powder, and baking soda in a blender. Purée until smooth.
  • Pour batter onto the hot skillet to form 5 pancakes. Flip pancakes when edges appear to harden. Flip pancakes; cook until the bottoms are golden brown.

Notes

For optimal results, ensure your blender purées the batter until just smooth; over-blending can develop gluten, leading to tougher pancakes. A short rest of 5-10 minutes after blending allows the leavening agents to activate fully, contributing to a lighter, fluffier texture. Maintain a consistent medium heat on your skillet; too hot will burn, too cool will result in pale, dense pancakes. Flip only when bubbles form on the surface and the edges set. Enhance flavor with a teaspoon of vanilla extract or a hint of lemon zest. Serve immediately with quality maple syrup and fresh fruit for a truly elevated experience.