Buttermilk Pancakes
ID: d3411a99...
A classic, fluffy buttermilk pancake recipe cooked on a griddle. Includes variations for plain, blueberry, and chocolate chip pancakes, all served with butter and maple syrup.
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🍳 Cooking Flow
Whisk dry ingredients and wet ingredients in separate bowls. → Combine wet and dry mixtures, then let the batter rest. → Cook on a 350°F buttered griddle. → Add desired toppings into the batter and press them down. → Flip when bubbles appear, cook until golden, and serve with syrup.
Cooking Steps
Brief Cooking Order
Whisk dry ingredients and wet ingredients in separate bowls. → Combine wet and dry mixtures, then let the batter rest. → Cook on a 350°F buttered griddle. → Add desired toppings into the batter and press them down. → Flip when bubbles appear, cook until golden, and serve with syrup.
Introduction
A classic, fluffy buttermilk pancake recipe cooked on a griddle. Includes variations for plain, blueberry, and chocolate chip pancakes, all served with butter and maple syrup.
Step 1
In a bowl, mix the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together.
Step 2
In a separate large bowl, whisk together the wet ingredients: eggs, vanilla, buttermilk, and softened butter.
Step 3
Pour the dry ingredients into the wet ingredients and whisk until just combined, ensuring there are no dry spots. Let the batter rest for 5-10 minutes.
Step 4
Preheat a home griddle to 350°F and grease it with a knob of butter.
Step 5
Ladle the batter onto the griddle to form large pancakes.
Ingredients List
Important Notes
Letting the batter rest for 5-10 minutes before cooking yields better results.
When adding toppings like blueberries or chocolate chips, press them into the batter slightly so they get coated and don't burn directly on the griddle when flipped.
Air bubbles forming on the top of the pancake are a good indicator that it is ready to be flipped.
A griddle temperature of 350°F is ideal for cooking these pancakes evenly.
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