Buttermilk Pancakes

Without a doubt, this is the ultimate pancake recipe that I love! The key to achieving that classic diner-style taste is the addition of malted milk powder. The right balance of sweetness and a delightful nutty essence perfectly complements the incredibly soft and airy texture of these delectable pancakes!

Buttermilk Pancakes
Servings 12 pancakes (4")
Author Joshua Snyder
Prep time
10 Min
Cook time
5 Min
Inactive time
5 Min
Total time
20 Min

Buttermilk Pancakes

This is hands down my favorite pancake recipe! Malted milk powder is the secret ingredient to these diner style favorites. The perfect amount of sweetness combined with a rich nutty flavor only compliments these moist, fluffy flapjacks!

Ingredients

Instructions

Notes

*Easily make these into chocolate chip pancakes by adding 1/4 cup mini-chocolate chips to the batter before letting it come to a rest.

*The malted milk powder really brings out a nice flavor in the pancakes, but if you don’t have any…just replace with 2 tablespoons of sugar.

*You can also use melted and cooled butter instead of canola oil.  I’ve had the best results using oil with this recipe.

*Buttermilk gives the pancakes a nice flavor, but feel free to use plain milk.  However, buttermilk is very east to make.  Add 1 tablespoon white vinegar or lemon juice for every cup of milk.  Stir together and let milk curdle for 5 minutes.  That’s it!

Nutrition Facts

Calories

122.89

Fat (grams)

5.27

Sat. Fat (grams)

1.03

Carbs (grams)

15.07

Fiber (grams)

0.42

Net carbs

14.64

Sugar (grams)

2.77

Protein (grams)

3.46

Sodium (milligrams)

305.18

Cholesterol (grams)

30.25
Did you make this recipe?
@bakingwithjoshandange @bakingwithjoshandange @bakingwithjoshandange # bakingwithjoshandange

Directions

1. In a large bowl, add the flour, baking powder, malted milk powder, sugar, and salt.  Whisk until combined.  Set aside.

2. In a medium bowl, add the buttermilk, egg, and vanilla.

3. Whisk venously until light and foamy.

4. Add the oil and whisk until incorporated.

5. Add the wet ingredients to the dry ingredients.  Mix until just combined.

6. Let batter rest for 5-10 minutes.  Pre-heat your electric griddle or skillet to around 350 degrees.  Test your skillet with a drop of water.  If the water evaporates immediately, you know it’s ready.

7. Pour around ¼ cup of the batter for each pancake using a ladle, spoon, or a batter dispenser.

8. Let cook for around 2 minutes until bubbles form on the top and when you lift the edge of the pancake it is golden brown.

9. Carefully flip the pancakes and cook for another 1-2 minutes until the bottom side is the same color brown.

10. Remove from heat and enjoy immediately!