Classic Buttermilk Pancakes

Breakfast 60 Last Update: May 10, 2020 Created: May 10, 2020
Classic Buttermilk Pancakes Classic Buttermilk Pancakes
  • Serves: 8 People
  • Prepare Time: 10
  • Cooking Time: 5
  • Calories: 240
  • Difficulty: Easy
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Classic fluffy Buttermilk pancakes that you can make in under 15 minutes! Easy and delicious.

Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
  2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
  3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
  4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
  5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
  6. Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated, scoop pancake batter into pan (I use about 1/2-2/3 cup of batter per pancake).
  7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
  8. Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
  9. Serve warm topped with salted butter and maple syrup!

Classic Buttermilk Pancakes



  • Serves: 8 People
  • Prepare Time: 10
  • Cooking Time: 5
  • Calories: 240
  • Difficulty: Easy

Classic fluffy Buttermilk pancakes that you can make in under 15 minutes! Easy and delicious.

Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
  2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
  3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
  4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
  5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
  6. Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated, scoop pancake batter into pan (I use about 1/2-2/3 cup of batter per pancake).
  7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
  8. Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
  9. Serve warm topped with salted butter and maple syrup!

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