Best Buttermilk Pancakes Made (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
2 cups buttermilk
07 -
2 large eggs
08 -
2 teaspoons vanilla extract
09 -
4 tablespoons unsalted butter, melted and slightly cooled
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
02 -
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually drizzle the melted butter into the wet mixture while continuously whisking to prevent curdling.
03 -
Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined, ensuring not to overmix. The batter should remain lumpy for fluffy pancakes.
04 -
Preheat a non-stick skillet over medium heat. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, approximately 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown. Adjust heat as needed to prevent burning.
05 -
Remove pancakes from the skillet and serve warm with butter, syrup, or your preferred toppings.
# Notes:
01 -
Ensure all ingredients are at room temperature for the best results, but the recipe remains forgiving if they’re not.