Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15
Ingredients: 2 cups all-purpose flour; 2 Tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 2 1/4 cups low-fat buttermilk; 2 large eggs; 1 tsp vanilla extract; 3 Tbsp unsalted butter (melted); light olive oil (to spray or brush the work surface)

Prep 10 min Cook 20 min Serves 15 Source

Ingredients

2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
2 1/4 cups low-fat buttermilk
2 large eggs
1 tsp vanilla extract
3 Tbsp unsalted butter (melted)
light olive oil (to spray or brush the work surface)

Steps

1
Dry Ingredients - In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
2
Wet Ingredients - In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
3
Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
4
Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
5
Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.