Buttermilk Pancake Recipe

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 2 cups of All Purpose Flour; 4 tablespoons of Sugar; 2 teaspoons of Baking Powder; 1 teaspoon of Baking Soda; 1 teaspoon of Kosher Salt; 1 3/4 cups of buttermilk (full fat); 1 teaspoon of Vanilla Extract; 2 eggs (beaten); 4 tablespoons of butter (melted), plus more for cooking.

Buttermilk Pancakes

Yield: 10

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These Buttermilk Pancakes are a weekend staple in our house. A little sweet, a little salty with a nice tang from the buttermilk that is balanced out by the butter that they're cooked in, these pancakes are pretty close to perfect. While they do take a bit more time than the boxed stuff, they are totally worth the effort.

Ingredients

2 cups of All Purpose Flour
4 tablespoons of Sugar
2 teaspoons of Baking Powder
1 teaspoon of Baking Soda
1 teaspoon of Kosher Salt
1 3/4 cups of buttermilk (full fat)
1 teaspoon of Vanilla Extract
2 eggs (beaten)
4 tablespoons of butter (melted), plus more for cooking.

Instructions

In a large bowl, mix together all of the dry ingredients. Stir the buttermilk, Vanilla extract, eggs and melted butter into the dry ingredients until fully incorporated. Heat a cast iron skillet or electric griddle over medium heat. Once hot, liberally coat the pan with butter and pour in the desired amount of batter. I usually use 1/4 cup, but you can use as much or as little as you want. Cook over medium heat until bubbles rise to the surface of the pancake (about 2-3 minutes), flip and continue to cook for another minute or so. Serve warm with melted butter and real maple syrup.