Fluffy Buttermilk Pancakes
The softest, most fluffy Buttermilk Pancakes imaginable. Perfectly golden edges & designed for soaking up lots of maple syrup - these are the BEST pancakes you'll ever eat!
Servings: 16 pancakes, serving 4-6 people
Ingredients
- 2 cups all purpose flour spooned & leveled
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter melted & cooled to room temperature
- 2 large egg room temperature
- 2 cups buttermilk room temperature*
- 2 teaspoon vanilla
- oil or non-stick cooking spray for greasing
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, salt & sugar. Set aside.
- In a second medium sized bowl whisk together the butter, egg, buttermilk & vanilla. Gently fold the wet ingredients into the flour mixture using a large rubber spatula or wooden spoon, only folding in the wet ingredients until just combined. You want to still have lumps in your batter.
- Preheat an electric griddle to 350F degrees, or heat a large frying pan on the stovetop over medium heat. Grease the griddle/pan with oil or non-stick cooking spray.
- Using a 1/4 cup dry measuring cup pour the batter onto the griddle/pan to form each pancake. Cook for 2-3 minutes, or until you see small air bubbles forming on the uncooked side of the pancake. Flip the pancakes over, and continue frying for 2-3 minutes until each side is golden brown. Repeat with the rest of the batter
Notes
*While buttermilk is preferred, if you don't have buttermilk add 2 tablespoons of distilled vinegar to a large liquid measuring cup and fill with milk (1%, 2% or whole) to the 2 cup line.
Nutrition
Calories: 121kcal