Best Buttermilk Pancakes
Forget store-bought pancake mix! These buttermilk pancakes are so much better! Light, fluffy, and really simple to make—simply top with butter, maple syrup, or your favorite fruit preserves and you're done!preserves,
Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar:2 tablespoons
- Baking Powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
Wet Ingredients:
- Buttermilk: 2 cups
- Large Eggs: 2
- Unsalted Butter melted: 4 tablespoons (1/2 stick)
Optional Ingredients:
- Vanilla Extract: 1 teaspoon
- Blueberries Chocolate Chips, or Other Add-ins: To taste
Instructions
Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the Wet Ingredients
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract (if using) until smooth.
Combine wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
Preheat the Griddle or Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Cook the Pancakes
- Pour 1/4 cup of batter onto the skillet for each pancake. If using add-ins like blueberries or chocolate chips, sprinkle them onto the batter immediately. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
Notes
- Use genuine buttermilk, not a milk and vinegar substitute. While it is possible to do so, as previously said, genuine buttermilk is the key to the ideal pancake.
- Use a 1/3 cup measuring cup or a cookie scoop to distribute pancakes. This is critical for producing consistent pancakes.
- Don't flip until bubbles start to explode.
- Do not overmix your batter, since it will result in tough, rubbery pancakes.
- These pancakes may be stored in an airtight container or refrigerated for up to two days. However, remember that if the pancakes rest too long, they may get mushy.
- To freeze the pancakes, layer them with a piece of wax paper between each one. Wrap them firmly in aluminum foil and store them in a freezer bag. When properly kept, these pancakes will stay 1 - 2 months in the freezer.