Perfect Buttermilk Pancakes

Name: Perfect Buttermilk Pancakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 16 pancakes servings
Cuisine: American
Ingredients: 2 cups All Purpose Flour; 2 tablespoons Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Kosher Salt; 2-1/4 cups Buttermilk; 2 whole Eggs; 3 tablespoons melted Butter; 1 teaspoon Pure Vanilla Extract; Coconut Oil, for griddle

Jennifer

1 year ago

Cuisine: American

Categories: Breakfast

Recipe Source: Laurie Mc Namara

Perfect Buttermilk Pancakes are the ultimate breakfast treat, light, fluffy, and full of flavor. Made with buttermilk, these pancakes have a soft, tender crumb and a subtle tang that elevates the classic pancake recipe. The batter is simple yet rich, creating golden-brown pancakes that are crispy on the edges while remaining airy and moist on the inside. Whether stacked high and drizzled with maple syrup, topped with fresh fruit, or paired with a dollop of whipped cream, these pancakes are the perfect way to start your morning. Quick to make and always satisfying, they’re a breakfast favorite the whole family will love.

Tags:

pancakes

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Serving Size: 16 pancakes

Ingredients:

2 cups All Purpose Flour
2 tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2-1/4 cups Buttermilk
2 whole Eggs
3 tablespoons melted Butter
1 teaspoon Pure Vanilla Extract
Coconut Oil, for griddle

Directions:

In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.
Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.
Let the batter rest for 5 minutes while you preheat a griddle to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.
Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.
Serve with butter, maple syrup and fresh berries! Enjoy!

Directions:

In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.

In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.

Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.

Let the batter rest for 5 minutes while you preheat a griddle to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.

Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.

Serve with butter, maple syrup and fresh berries! Enjoy!