Buttermilk Pancakes Recipe
Fluffy, golden pancakes made with tangy buttermilk. Add blueberries or chocolate chips (.49 per pancake) v
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Ingredients
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Pancake Batter
Method
Cooking Instructions
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- 2
Mix the Wet Ingredients
In another bowl, combine the buttermilk, large eggs, melted unsalted butter (cool slightly), and vanilla extract. Whisk until smooth.
- 3
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
- 5
Cook the Pancakes
Pour about 1/4 cup of batter onto the hot griddle for each pancake. If desired, sprinkle blueberries or chocolate chips on top. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip and Finish Cooking
Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, until golden brown. Remove from the skillet and keep warm while you repeat with remaining batter.
- 7
Serve
Serve the pancakes warm with syrup, additional butter, or your favorite toppings.