Buttermilk pancakes
Fluffy buttermilk pancakes with golden edges and a soft, tender center make breakfast feel extra comforting. Serve them warm with butter and syrup for an easy morning favorite that’s perfect for weekends, holidays, or everyday breakfasts.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 3 cups buttermilk
- 1 tsp vanilla extract
- 1/4 cup unsalted butter (melted and cooled)
Instructions
- For batter, whisk together the dry ingredients in a large bowl. Separately, whisk together the buttermilk, melted and cooled butter, eggs and vanilla.
- Stir the wet ingredients into the dry ingredients. If the batter is very thick, add a bit more buttermilk to thin it.
- Heat a large griddle or skillet over medium heat. Add a small pad of butter to the pan. Once the butter is hot and bubbling, add 1/3-1/2 cup of pancake batter for each pancake.
- Cook the pancake for 3-4 minutes until it starts to bubble on the surface and firm up around the edges.
- Flip the pancake carefully and cook for 2-3 minutes on the second side.
- Serve the pancakes immediately or keep warm in the oven (set at 200 degrees Fahrenheit) while you cook the rest.