Ina Garten Buttermilk Pancakes for an Irresistibly Fluffy Morning

Enjoy these irresistibly fluffy Ina Garten Buttermilk Pancakes, perfect for transforming breakfast into a comforting treat.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour no substitutions recommended
2 tablespoons sugar adjust to taste or substitute
1 tablespoon baking powder essential for rising
0.5 teaspoon baking soda critical for fluffiness
0.5 teaspoon salt use kosher salt for better flavor
2.25 cups buttermilk or homemade version
2 large eggs room temperature for better results
1 teaspoon vanilla extract highly recommended
4 tablespoons unsalted butter melted, can substitute with vegetable oil

Equipment

Large Bowl
Whisk
Non-stick skillet
spatula

Method

Mixing and Cooking

In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. Slowly add melted butter.
Pour wet mixture into dry ingredients; stir gently until just combined, allowing lumps.
Preheat skillet over medium-low heat for 3-5 minutes.
Scoop 1/4 cup batter onto the skillet; cook for 2-3 minutes until bubbles form.
Flip the pancake and cook for another 2-3 minutes until golden brown.
Serve pancakes warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 300kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Let batter rest for a few minutes before cooking for optimal texture. Customize with your favorite add-ins, like blueberries or chocolate chips, for added flavor.

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