Buttermilk Griddle Cakes
Fluffy, golden, and irresistibly tender, these Buttermilk Griddle Cakes are your new go-to recipe for a comforting breakfast or brunch. Made with rich buttermilk, melted butter, and a hint of vanilla, these classic pancakes boast a slightly tangy flavor and pillowy texture that’s perfect for soaking up maple syrup or your favorite toppings. The batter comes together in just minutes, with a beautifully lumpy consistency that ensures light griddle cakes every time. Cooked to perfection on a hot, greased griddle, these cakes develop a golden crust while remaining soft and airy inside. Serve warm with butter, fresh fruit, powdered sugar, or a drizzle of syrup for a wholesome treat that’ll make mornings feel extra special. Easy to whip up and endlessly customizable, this recipe is perfect for a family breakfast, brunch spread, or even a sweet breakfast-for-dinner option.
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Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups buttermilk
- 4 tablespoons unsalted butter (melted and cooled)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 as needed vegetable oil or butter (for greasing the griddle)
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2
In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth and well-blended.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix just until combined; the batter will be slightly lumpy, but do not overmix.
Step 4
Heat a large griddle or nonstick skillet over medium heat. Lightly grease the surface with vegetable oil or butter.
Step 5
Once the griddle is hot, pour about 1/4 cup of batter for each griddle cake onto the surface, spacing them apart to allow room for spreading.
Step 6
Cook the griddle cakes for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Flip carefully with a spatula and cook for an additional 1 to 2 minutes, or until golden brown on the second side.
Step 7
Transfer the cooked griddle cakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Step 8
Serve the griddle cakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or powdered sugar.
Nutrition Facts
| Serving size | 955 grams (955.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2014 |
| Total Fat 89.20g | 114% |
| Saturated Fat 44.30g | 222% |
| Polyunsaturated Fat 1.00g | |
| Cholesterol 552mg | 184% |
| Sodium 3368mg | 146% |
| Total Carbohydrate 251.20g | 91% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 62.40g | |
| Protein 52.90g | 106% |
| Vitamin D 334IU | 1669% |
| Calcium 663mg | 51% |
| Iron 13mg | 74% |
| Potassium 1075mg | 23% |
Source of Calories