Triple 'b' Buttermilk Pancakes Recipe
Full stack or short stack available.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Toppings
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, large eggs, melted butter, and vanilla extract until smooth and fully blended.
Cooking
- 3
Combine Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix; some lumps are okay.
- 4
Preheat the Griddle
Heat a non-stick griddle or frying pan over medium heat. You can lightly grease the surface with a bit of melted butter or cooking spray.
- 5
Cook the Pancakes
Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges appear set (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes until golden brown.
- 6
Serve
Repeat the process with the remaining batter. Serve the pancakes warm with optional toppings such as maple syrup, fresh berries, and whipped cream.