Homemade Buttermilk Pancakes
Homemade Buttermilk Pancakes are an easy weekend breakfast that can be dressed up to celebrate any occasion! This buttermilk pancake recipe makes fluffy, tender, incredibly flavorful pancakes in very little time. All you need are a handful of ingredients and a little elbow grease to make the best pancakes ever!
What you need
cup all purpose flour, [adjustable]210g[/adjustable]
tbsp granulated sugar, [adjustable]34g[/adjustable]
tsp baking powder, [adjustable]10g[/adjustable]
tsp baking soda, [adjustable]4g[/adjustable]
tsp kosher salt, [adjustable]4g[/adjustable]
cup buttermilk, [adjustable]14 oz.[/adjustable]
extra large egg, [adjustable]~108g[/adjustable]
tsp vanilla extract, [adjustable]6g[/adjustable]
tbsp oil, like vegetable or canola oil ([adjustable]27g[/adjustable])
Instructions
0 Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated, and set aside. 1 In a smaller bowl or a liquid measuring cup, measure in the buttermilk. 2 Next, break the eggs into the buttermilk. Measure in the vanilla extract and oil, too. 3 Use a fork to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated. 4 Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK. 5 Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray. 6 Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup. 7 When several bubbles have formed on the surface, flip the pancakes, and cook through. 8 Repeat until all of the pancakes have been made. 9 Stack the pancakes onto plates and serve with a pat of butter, real maple syrup and fresh fruit. Enjoy immediately!View original recipe
