Homemade buttermilk pancakes can be on the table in as little as 15 minutes, so there is no need for this boxed brands!
Buttermilk pancakes are the standard against which other pancakes are measured! Because they’re tall and fluffy, which is just what we want in a pancake. The acid in buttermilk kickstarts the baking soda leavener into action, creating extra height. It also helps to break down strands of gluten, creating a tender crumb. Buttermilk also gives the pancakes a subtle tang.
These are some of the ingredients boxed pancake mixes can have in them: Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Rice Flour, Defatted Soy Flour, Palm Oil, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Salt, DATEM, Calcium Carbonate. Contains Wheat And Soy Ingredients.
Buttermilk Pancakes
Ingredients
- 2 cups All-purpose flour
- 2 tbsp Sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Buttermilk
- 2 Eggs
- 1 tsp Vanilla
- 4 tbsp Butter melted and cooled
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well combined.
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add one tablespoon of oil or butter, I prefer butter. to the skillet. Turn the heat up to medium-low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to the surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in a heated oven until all the batter is cooked and you are ready to serve.