Recipe: The Best Buttermilk Pancakes

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Buttermilk Pancakes. This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time! So much better than a box mix! This is homestyle comfort food everyone will love any day of the year, and any time of day!

Buttermilk Pancakes You know a recipe is perfect when you have no desire to. To get pancakes that are light and puffy, use baking soda and baking powder that hasn't expired so it. Forget about boring, bland pancake mixes. You can have Buttermilk Pancakes using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Buttermilk Pancakes

  1. It’s 2 cups of all purpose flour.
  2. It’s 3 tbsp. of granulated sugar.
  3. It’s 2 tsp. of baking powder.
  4. Prepare 1/2 tsp. of baking soda.
  5. It’s 1/2 tsp. of salt.
  6. It’s 2 1/4 cups of buttermilk, at room temperature.
  7. Prepare 2 of large eggs, lightly beaten and at room temperature.
  8. You need 1 tsp. of vanilla extract.
  9. You need 4 tbsp. of unsalted butter, melted and cooled slightly.

Very light and fluffy, these pancakes will melt in your mouth. These cakes are light and fluffy, delicious, and come with many variations. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container.

Buttermilk Pancakes step by step

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside..
  2. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined..
  3. Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter..
  4. Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes..
  5. Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well..
  6. Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!.

Every morning when I wake him up, I. Ditch the store-bought mix and make your own pancakes from scratch! There's no yeast which means: no rising time required. This recipe is so easy and the pancakes turn out fluffy and delicious; perfection. We've also added a note of when to add blueberries.