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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Dry Ingredients
Wet Ingredients
For Cooking & Serving
Method
Dry Ingredients
- 1
Whisk dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt until evenly combined and aerated. Set aside.
Wet Ingredients
- 2
Combine wet ingredients
In a separate medium bowl, whisk the buttermilk, eggs, melted butter and vanilla extract until smooth and homogenous.
- 3
Temper and mix
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold until just combined. A few small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest for 5–10 minutes to hydrate the flour and allow baking powder/soda to start working.
For Cooking & Serving
- 4
- 5
Cook pancakes
Pour about 1/4 cup of batter per pancake onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Use a spatula to flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, re-greasing the pan if necessary.
- 6
Keep warm and serve
Transfer cooked pancakes to a warm plate or oven set to low (about 200°F / 95°C) to keep warm while you finish cooking the rest. Serve stacked with maple syrup, butter, fruit or toppings of your choice.