Buttermilk Pancakes Recipe
Choice of classic, blueberry, or chocolate chip served with whipped cream, strawberries, and maple syrup.
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Ingredients
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Pancake Base
Add-Ins (optional)
Toppings
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large 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 unsalted butter, and vanilla extract until smooth.
- 3
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are okay.
- 4
Add Optional Ingredients
If desired, gently fold in blueberries or chocolate chips into the batter.
Cooking the Pancakes
- 5
Preheat the Griddle
Heat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or cooking spray.
- 6
Pour the Batter
Using a ladle or measuring cup, pour about 1/4 cup of batter for each pancake onto the griddle.
- 7
Cook the Pancakes
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- 8
Keep Warm
Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Serving
- 9
Plate the Pancakes
Stack the pancakes on a plate.
- 10
Add Toppings
Top with whipped cream, sliced strawberries, and drizzle with maple syrup.
- 11
Serve Immediately
Enjoy your delicious buttermilk pancakes while they are warm!