Buttermilk Pancakes Recipe
Topped with whipped cream, fresh berries, and powdered sugar
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Ingredients
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Dry Ingredients
Wet Ingredients
Toppings
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.
- 3
Combine Both Mixtures
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; small lumps are okay.
Cooking the Pancakes
- 4
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- 6
Keep Warm
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Serving
- 7
Plate the Pancakes
Stack the pancakes on individual plates or on a serving platter.
- 8
Add Toppings
Top with whipped cream and fresh berries. Dust with powdered sugar before serving.
