Best Buttermilk Pancakes (Print Version)
# Ingredients:
→ Pancake Ingredients
01 -
2 cups all-purpose flour (250g)
02 -
3 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 ¼ cups buttermilk (530ml)
07 -
2 large eggs, lightly beaten
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1 teaspoon vanilla extract
09 -
4 tablespoons unsalted butter, melted and cooled (57g)
# Instructions:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well-combined.
02 -
In a medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract. Slowly drizzle in melted butter while whisking, stirring until well-combined.
03 -
Pour wet ingredients into dry ingredients. Use a wooden spoon to stir gently until just combined. Do not overmix; a few flour streaks in the batter are fine.
04 -
Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Heat skillet on medium-low heat for about 5 minutes to preheat.
05 -
Scoop pancake batter into the preheated skillet (about ½-⅔ cup per pancake). Cook until edges begin to firm and bubbles in the batter start to burst. Flip with a spatula and cook until golden brown on both sides.
06 -
Repeat the process with the remaining batter, lightly greasing the pan between batches. Serve warm with salted butter and maple syrup.
# Notes:
01 -
Allowing the batter to rest for a few minutes before cooking helps create fluffier pancakes.