Buttermilk Pancakes Recipe
Golden, light and fluffy served with maple or homemade fruit syrup
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- 2
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.
Cooking
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Cook 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.
- 6
Flip and Finish
Flip the pancakes and cook for another 1-2 minutes, until golden brown. Remove from the skillet and keep warm while you repeat with the remaining batter.