Buttermilk Pancakes
User Reviews
4.8
15 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
8 pancakes
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Course
Breakfast
Buttermilk Pancakes
Report
Buttermilk pancakes are a weekend breakfast classic! Top these fluffy pancakes with maple syrup, your favorite fruit sauce, or even whipped cream for an extra-decadent treat.
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Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs beaten
- 1 ½ cups buttermilk
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 4 tablespoons unsalted butter melted and cooled
- Additional butter for prepping skillet or griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, and vanilla. Add to the dry ingredients and whisk until just barely combined – don’t worry if there are some lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.
- Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined.
- Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ⅓-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.
- Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.
- Serve hot.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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