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best buttermilk pancake recipe | miss mustard seed

Buttermilk Pancakes

the best, fluffy & tender buttermilk pancake recipe
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American

Equipment

  • large mixing bowl
  • 2 cup measuring glass
  • 1 cup measuring spoon
  • whole and 1/2 teaspoon
  • tablespoon
  • whisk
  • large non-stick or cast iron pan
  • spatula

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 2 Tbsp white sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 Tbsp melted butter
  • 1 tsp real vanilla
  • 2 large eggs
  • 2 cups buttermilk (substitute with whole milk + squeeze of lemon juice)
  • additional butter for the pan and serving

Instructions
 

  • Whisk together dry ingredients in a larger mixing bowl (flour, sugar, salt, baking powder, baking soda)
  • Melt 2 Tbsp butter in a 2 cup measuring glass
  • Add 2 eggs and tsp of vanilla to butter, whisk with a fork, add to dry ingredients
  • Add 2 cups buttermilk to dry ingredients and whisk until just combined (batter will be slightly lumpy.) Add a splash of buttermilk if batter is too thick.
  • Preheat pan to medium heat, melt 1 Tbsp butter in pan, pour 1/3 cup pancake batter into hot pan to make each pancake. Allow pancakes to cook undistrubed until bubbles form in the batter. Flip and cook for an additional 1-2 minutes or until cooked through. Serve immediately with desired toppings.
Keyword breakfast, brunch, pancakes