Buttermilk Pancakes
the best, fluffy & tender buttermilk pancake recipe
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.