Buttermilk Pancakes
Light and fluffy homemade 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.
Tried this recipe?Let us know how it was!