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Buttermilk Pancakes

Servings 4
Author Jesseca

Ingredients

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1½ cups buttermilk
  • 1/4 cup whole milk
  • 2 large eggs
  • 3 tablespoons butter melted
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
  • Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.
  • Scoop 1/2 cup of your batter onto a preheated skillet. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
  • Serve with syrup, jam, or fresh fruit.

Notes

Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting. Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together. Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.