Buttermilk Pancakes Recipe
three-stack, choice of breakfast meat
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Ingredients
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Pancake Batter
Breakfast Meat
Method
Prepare the Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- 3
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. It's okay if the batter is a little lumpy; do not overmix.
Cook the Pancakes
- 4
Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or cooking spray.
- 5
Pour Batter
Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the hot griddle for each pancake.
- 6
Cook Pancakes
Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- 7
Keep Warm
Transfer the cooked pancakes to a plate and keep warm in an oven set to low heat while you cook the remaining pancakes.
Prepare the Breakfast Meat
- 8
Cook Bacon
In a skillet over medium heat, cook the bacon pieces until crispy, about 5-7 minutes. Drain on paper towels.
Serve
- 9
Plate and Serve
Serve three pancakes stacked on a plate with the crispy bacon on the side. Optional toppings include maple syrup, butter, or fresh fruit.