Buttermilk Pancakes Recipe
market berry caramel, poppyseed streusel, pure maple syrup
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Ingredients
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Pancake Batter
Method
Pancake Preparation
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it's okay if there are a few lumps.
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Serve
Serve the pancakes warm with market berry caramel, poppyseed streusel, and pure maple syrup.