Best Buttermilk Pancakes

Name: Best Buttermilk Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 12 pancakes
Ingredients: 2 cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups buttermilk, well shaken; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup (1/2 stick) butter, melted and cooled; additional butter for greasing pan

fromgoboldwithbutter.com goboldwithbutter.com/Recipes/Best-Buttermilk-Pancakes

These buttermilk pancakes have been a family favorite recipe for years. They are light, tender and flavorful. I like to keep it traditional and serve them with butter and maple syrup, but you can also use this recipe as a starting point and add any number of mix-ins like berries, nuts or chocolate chips, or toppings like cinnamon apples, strawberries or jam.

cook 15 min

12 pancakes

Ingredients

Instructions

In large bowl combine flour, sugar, baking powder, baking soda and salt
In another bowl whisk together buttermilk, eggs, vanilla and melted butter
Add buttermilk mixture to flour mixture and whisk until no flour streaks remain
Mixture will be lumpy
Warm skillet over medium heat
Add enough butter to grease bottom of pan
Use small measuring cup to pour batter into pan
Let cook until edges appear dry and bubbles appear on surface, about 3 minutes
Flip pancake and cook for another 2-3 minutes until browned
Serve pancakes immediately or keep warm in a 200 °F oven on a sheet pan in a single layer
Store leftovers in the fridge for up to 5 days, or double wrap and freeze for up to 1 month.