Buttermilk Pancakes Recipe
Make Buttermilk Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
Sweet Additions
For Cooking
Method
Pancake Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate medium bowl or large measuring cup whisk the buttermilk with the eggs, melted cooled butter, and vanilla extract until smooth.
- 3
Make the batter
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a rubber spatula or wooden spoon until mostly combined. It's okay if a few small lumps remain — do not overmix. Let the batter rest 5 minutes to allow leaveners to start working and the flour to hydrate.
Sweet Additions
- 4
Prep additions
Rinse and pat dry the fresh blueberries. If using frozen berries, do not thaw — roll them in a tablespoon of flour to reduce bleeding. Keep the syrup and powdered sugar ready for serving.
- 5
Add fruit to batter while cooking
When you pour batter onto the griddle (see next section), sprinkle about 2 tablespoons of blueberries onto each pancake immediately so they sink slightly into the batter. For evenly distributed blueberries, stir a few into the batter just before scooping, leaving most to be added on top to avoid excess moisture in the batter.
For Cooking
- 6
Heat the griddle
Preheat a nonstick skillet or griddle over medium heat (about 375°F / 190°C if using an instant-read thermometer). Lightly brush or swirl with the neutral oil or a little melted butter to coat the surface.
- 7
Cook pancakes
Use a 1/4-cup measuring cup to pour batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Scatter the blueberries onto each pancake now, if you didn't fold them into the batter. Flip carefully and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed — lower if browning too fast, raise slightly if cooking too slowly.
- 8
Keep warm
Transfer finished pancakes to a plate and keep warm loosely covered with foil in a 200°F (95°C) oven while you finish the rest.
- 9
Serve
Stack pancakes, dust with powdered sugar if desired, and serve with warm maple syrup on the side. Enjoy immediately.