Buttermilk Pancakes Recipe
Served with Whipped Butter & Hot Maple Syrup.
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Ingredients
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Dry Ingredients
Wet Ingredients
For Serving
Method
Prepare Dry Ingredients
- 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.
Prepare Wet Ingredients
- 2
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and well combined.
Combine and Cook
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat the Griddle
Preheat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or cooking spray.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- 6
Keep Warm
Transfer cooked pancakes to a warm plate and cover to keep warm while you cook the remaining batter.
Serve
- 7
Serve the Pancakes
Serve warm pancakes topped with whipped butter and drizzled with hot maple syrup.