Classic Buttermilk Pancakes
Tall, tender buttermilk pancakes made from a rested batter and cooked on a hot griddle.
Equipment
- Griddle or nonstick skillet
- Two mixing bowls
- Whisk
- Ladle or ice cream scoop
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 2 cup buttermilk
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and cooled
- 1 tsp pure vanilla extract
- 1 tbsp unsalted butter for the griddle, or use nonstick cooking spray
Instructions
Cooking
- Mix the batter. Whisk the dry ingredients in one bowl and the buttermilk, egg, butter, and vanilla in another. Stir together until just blended and rest 15 minutes.
- Heat the griddle. Heat a griddle to 350 degrees F or a nonstick skillet over medium heat and grease lightly.
- Pour. Pour 1/4 to 1/2 cup of batter per pancake and cook 1 to 2 minutes until bubbles form.
- Flip and serve. Flip and cook until golden brown, then repeat with the remaining batter.
Notes
Substitutions: Milk with a spoonful of lemon juice or vinegar can stand in for buttermilk.
Tips: Do not overmix, rest the batter 15 minutes, and adjust the heat to prevent burning.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.