Easy Buttermilk Pancakes
ID: 96d7730c...
These homemade buttermilk pancakes are incredibly soft, thick, and fluffy with wonderfully crispy, lacy edges. This quick and simple recipe is made in just minutes with basic pantry staples and is perfect for family breakfasts.
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🍳 Cooking Flow
Whisk the dry ingredients together in a large bowl, and whisk the wet ingredients in a separate bowl. → Combine the wet and dry ingredients, stirring gently just until moistened, then fold in the melted butter. → Sauté portions of batter in a greased non-stick pan over medium heat for 3 minutes per side until golden brown. → Keep the cooked pancakes warm on a baking sheet in a 200°F oven. → Serve warm with butter, maple syrup, and fresh berries.
Cooking Steps
Brief Cooking Order
Whisk the dry ingredients together in a large bowl, and whisk the wet ingredients in a separate bowl. → Combine the wet and dry ingredients, stirring gently just until moistened, then fold in the melted butter. → Sauté portions of batter in a greased non-stick pan over medium heat for 3 minutes per side until golden brown. → Keep the cooked pancakes warm on a baking sheet in a 200°F oven. → Serve warm with butter, maple syrup, and fresh berries.
Introduction
These homemade buttermilk pancakes are incredibly soft, thick, and fluffy with wonderfully crispy, lacy edges. This quick and simple recipe is made in just minutes with basic pantry staples and is perfect for family breakfasts.
Step 1
In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together until well incorporated.
Step 2
In a separate mixing bowl, whisk together the wet ingredients: 2 1/4 cups of buttermilk, 2 large eggs (cracked into a separate bowl first to avoid shells), and 1 teaspoon of vanilla extract.
Step 3
Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir the mixture gently just until it is moistened. Do not overmix.
Step 4
While stirring the mixture, slowly pour in the 3 tablespoons of melted unsalted butter. Continue to whisk gently just until the butter is incorporated; the batter should still look lumpy.
Step 5
Preheat a large non-stick pan or griddle over medium heat and add about 2 tablespoons of light olive oil.
Ingredients List
Important Notes
Do not overmix the batter; keeping it lumpy ensures the pancakes turn out light and fluffy instead of tough and dense.
Adding oil to the skillet helps crisp up the edges of the pancakes, giving them a delicious lacy texture.
Adjust the heat as needed. If the pancakes are browning too fast before cooking through to the center, reduce the heat setting slightly.
Leftover pancake batter can be stored covered in the refrigerator overnight and cooked the next day.
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