Buttermilk Pancakes
These light and fluffy buttermilk pancakes are a classic breakfast choice that brings warmth and comfort to your mornings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1.5 teaspoons baking powder (6 grams)
- 0.5 teaspoon baking soda (3 grams)
- 0.25 teaspoon kosher salt
Wet Ingredients
- 2 cups buttermilk (454 grams; see note)
- 1 large egg (50 grams, room temperature)
- 2 tablespoons unsalted butter (28 grams, melted and cooled (¼ stick))
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
Preparation
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla together.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon or rubber spatula to mix until just blended. Let the batter rest for 15 minutes.
Cooking
- Set a large non-stick skillet over medium heat, or heat a griddle to 350°F (175°C).
- Spray the griddle with cooking spray. Use a ladle or ice cream scoop to pour ¼-½ cup of batter onto the cooking surface.
- Cook for 1-2 minutes, until bubbles appear on the surface.
- Flip the pancakes and cook until golden brown on the other side. Remove pancakes to a plate and repeat with remaining batter.
Notes
Serve pancakes warm with maple syrup, fresh fruit, or whipped cream. Store cooked pancakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze pancakes separated with parchment paper. Tips: Don't over-mix the batter, allow it to rest for 15 minutes, and adjust heat to prevent burning.