Buttermilk Pancakes Recipe
Plain, blueberry, or choc chip w whipped butter, syrup
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Add-Ins
For Serving
Method
Mixing Dry Ingredients
- 1
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Mixing Wet Ingredients
- 2
Prepare Wet Mixture
In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth.
Combining Ingredients
- 3
Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Cooking Pancakes
- 4
Heat the Griddle
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. If using, sprinkle blueberries or chocolate chips on top of the batter. Cook until bubbles form on the surface, about 2-3 minutes.
- 6
Flip and Finish Cooking
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown. Remove from the skillet and keep warm.
Serving
- 7
Serve Hot
Serve the pancakes warm with a dollop of whipped butter and a drizzle of maple syrup on top.