Buttermilk Pancakes
Light and fluffy pancakes with a subtle tangy flavor from the buttermilk. A classic breakfast staple that's perfect with maple syrup and butter.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- as needed cooking spray, or butter for griddle
- 1/2 cup maple syrup, for serving
- 1/4 cup butter, for serving
Instructions
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1
In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
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2
In a separate bowl, whisk together 2 cups buttermilk, 2 lightly beaten large eggs, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract.
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3
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
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4
Let the batter rest for 5 minutes.
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5
Heat a griddle or large non-stick skillet over medium heat. Lightly grease with as needed or butter for griddle cooking spray.
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6
For each pancake, pour about 1/4 cup of batter onto the hot griddle.
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7
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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8
Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
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9
Transfer to a plate and keep warm while cooking the remaining pancakes.
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10
Serve warm with 1/2 cup for serving maple syrup and 1/4 cup for serving butter.