Buttermilk Pancakes
These light and fluffy buttermilk pancakes are a classic breakfast staple that you won’t be able to get enough of!
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Notes
- Ever wonder why the first batch of pancakes doesn’t come out as good as the rest? This is typically due to putting the batter in the pan too early. You want to be sure to get the pan hot before starting. I also found that using a nonstick pan without butter or oil yielded the best results.
Servings
20
pancakesPrep time
15
minutesCooking time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Wet Ingredients
2 1/2 cups 2 1/2 Buttermilk
2 2 Eggs
1 teaspoon 1 vanilla
4 tablespoons 4 unsalted butter (melted & cooled)
- Dry Ingredients
2 cups 2 flour
2 tablespoons 2 sugar
1 teaspoon 1 baking powder
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 salt
Directions
- Start by preheating a large nonstick pan over medium-low heat.
- Whisk together the wet ingredients in a large bowl until well combined.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Use an ice cream scoop to add the batter to the pan. The batter should be cooked until bubbles form on the surface, indicating it’s time to flip them over. After flipping, cook for another minute or two until golden brown on both sides.
- Enjoy immediately and top with butter and maple syrup, if desired.
Notes
- Overall cooking time will vary depending on the size of your pan and how many pancakes you are able to cook at one time.