Pancake Recipe
Fluffy Pancake Recipe made simple! These homemade pancakes are made of leavening, buttermilk, and eggs and rise super high in the pan! They are the best buttermilk pancakes served with maple syrup! This pancakes recipe is a favorite breakfast food, shared by a Mennonite family, they are the softest, fluffiest pancakes, I've ever made!
Equipment
- 1 pan or griddle, (to cook pancakes)
Ingredients
Ingredients:
- 3 1/2 cups all-purpose flour, (can use freshly milled soft wheat)
- 2 Tbsp granulated sugar
- 2 tsp salt
- 2 Tbsp baking powder
- 1 tsp baking soda
- 3 eggs
- 2 3/4 cups cultured buttermilk*
- 1 Tbsp coconut oil , (for frying)
Instructions
Directions:
- Whisk together all the pancake ingredients in the order given, except for the coconut oil. Let batter sit for 5 minutes (batter should be thick and not too runny.)
- Meanwhile, preheat the pan over medium-low heat. When the pan is hot add 1 tsp of coconut oil and pour 1/4 cup of the pancake batter to fill the pan.
- Cook pancakes until bubbles form on the edges and flip (about 2 minutes per side.) Repeat cooking with the remaining batter.
- Stack onto a plate and serve warm with maple syrup.
Notes
**Cultured buttermilk is thick, if using runnier buttermilk use 2 3/4 cups buttermilk and gradually add as much as needed, to make a slightly thick pancake batter. When using bread flour I use up to 4 cups of buttermilk, when making whole wheat pancakes I use 2 3/4 cups of buttermilk.
Nutrition Facts
Pancake Recipe
Serving Size
1 fluffy pancake
Amount per Serving
Calories
110
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
27
mg
9
%
Sodium
317
mg
14
%
Potassium
189
mg
5
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
86
IU
2
%
Calcium
92
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
