Best Buttermilk Pancakes
Fluffy and full flavored with eggs, buttermilk and vanilla, these buttermilk pancakes will be bacon’s best friend!
- Prep Time: 10 Minutes
- Cook Time: About 5 Minutes Per Batch
- Total Time: 0 hours
- Yield: About 15 5-inch Pancakes 1x
Ingredients
2–1/2 cups all-purpose flour
6 tbsp. granulated sugar
2 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
1–1/2 cups buttermilk*
3/4 cup milk (whole or 2%)
3 large eggs
2–1/2 tsp. vanilla
6 tbsp. unsalted melted butter, plus additional to coat griddle and serve with pancakes
Instructions
In a large bowl, whisk together all of the dry ingredients (all purpose flour, sugar, baking powder, baking soda, and salt). In a medium-sized bowl, completely combine the buttermilk, milk, eggs and vanilla. Add the buttermilk mixture to the dry ingredients. Whisk until completely combined and free of lumps. Pour melted butter into batter. Stir until fully combined.
Using a preheated griddle or pan (375 degrees F or medium-high heat), lightly coat the cooking surface with the additional butter. Leftover grease from cooked bacon would be quite tasty too! Pour 1/4 to 1/3 cup amounts of batter onto griddle. Cook until batter forms bubbles throughout the pancake’s surface and edges are set, about 2 to 3 minutes. Flip pancakes with a spatula and cook for an additional minute. Pancakes should be golden brown.
Serve immediately with butter and your favorite syrup. Topping hot pancakes with sliced fresh fruit and whipped cream would be delightful too!
Notes
*Using fresh buttermilk is obviously best, but you can substitute with a buttermilk powder like Saco. You can also make a buttermilk substitute by combining 1-1/2 cups milk (whole or 2%) or heavy cream + 1 tbsp. and 2 tsp. lemon juice OR white distilled vinegar. Let sit for 5-10 minutes or until slightly thickened and curdled. Use in recipe.
Pancakes can be transformed by using add-ins such as sliced fresh fruit, nuts, or chocolate chips. Prepare batter and pour onto griddle according to the recipe above. Top uncooked side with sliced fruit like strawberries or bananas; or sprinkle chopped nuts, blueberries or chocolate chips. Flip pancakes and cook until second side is golden brown.
These pancakes freeze well for future enjoyment. Simply let cool on a wire-rack, then stack and seal in a freezer safe container. When needed, reheat in the oven. Microwaving tends to make reheated pancakes rubbery.
Find it online: https://gloveboxeats.com/?p=1078