Description
Fluffy buttermilk pancakes from scratch. From Your Daily Hit.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 3 tablespoons (42g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, eggs, melted butter, and vanilla. Pour into the dry mix. Stir until just combined — lumps are fine.
- Heat a griddle or skillet over medium. Butter it. Pour 1/4-cup batter. Cook until bubbles set on top, 2 to 3 minutes. Flip 1 to 2 minutes more.
- Keep finished cakes in a 200°F oven. Serve with butter and maple.
Notes
No buttermilk: 2 cups milk plus 2 tablespoons lemon juice or vinegar, rest 5 minutes. Do not overmix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American