My Best Buttermilk Pancakes
Fluffy Buttermilk Pancakes recipe that is tummy-filling! Laban and almond flour for richness and eggs and leavening agents make them light and fluffy.
Servings: 15 small pancakes
Calories: 173kcal
Ingredients
Dry items
- 1 cup all-purpose flour (maida)
- ½ cup almond flour see notes
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoon sugar
- salt to taste
Wet items
- 2 large eggs
- 1¼ cup buttermilk see notes
- ¼ cup melted butter add in the end
- ¼ teaspoon vanilla essence
- butter to grease the pan while making pancakes
Instructions
Prepare the batter
- Take a large bowl and whisk together both the flour, sugar, baking powder, baking soda and salt until well combined.1 cup all-purpose flour, ½ cup almond flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 3 tablespoon sugar, salt to taste
- Take another smaller bowl and whisk together eggs, buttermilk and vanilla extract.2 large eggs, 1¼ cup buttermilk, ¼ teaspoon vanilla essence
- Pour wet ingredients into dry ingredients bowl and use a rubber spatula to gently fold and stir until just combined.
- Stir in the melted butter and take care not to overmix the batter.¼ cup melted butter
- Rest the batter for 8 to 10 minutes.
Prepare buttermilk pancakes
- Heat a flat non-stick pan or cast-iron pan on low to medium flame and grease with butter.butter
- Stir the batter every time before you scoop. Scoop approx ¼ cup of batter for each pancake.
- Pour as many pancakes as your pan can hold.
- Flip the pancakes as soon the bubbles appear which may take less than 2 minutes.
- Cook the other side for another 1 to 2 minutes or until golden brown.
- Remove and stack the pancakes.
- Repeat until all batter is used. Grease the pan between each batch of pancakes.
- Serve warm with maple syrup or honey or butter and seasonal fruits.
Notes
almond flour: If you do not have almond flour, just pulse and grind a handful of almonds or use wheat flour or use more maida.
I use full-fat laban (buttermilk): You can use watered-down curd or yoghurt or labneh or sour cream at 1:1. For eg, for every cup of yoghurt mix a cup of water and mix well.
Nutrition
Calories: 173kcal | Carbohydrates: 32.2g | Protein: 3.5g | Fat: 4.8g
