Buttermilk Pancakes
Fresh Buttermilk makes all the difference between an average pancake and a great one. Buttermilk gives pancakes extra height, fluffiness and a little tang.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Whisk Dry Ingredients in a bowl
  2. Shake up the buttermilk. Measure out 2 and ¼ cups/ 540ml. Crack 2 large eggs, add 3 tablespoons melted butter, 1 tablespoon vegetable oil, and 1 tsp vanilla extract. Mix well. Add the buttermilk and combine
  3. Pour the wet ingredients into the dry ingredients and stir gently
  4. I like to finish with my whisk to get any large lumps out. The batter doesn’t have to completely smooth, small lumps are fine.
  5. Set this batter aside for 10 minutes.
  6. Heat up a pan and add a little butter or oil. If you add butter, you may have to wipe it off between pancakes in case it gets brown. You won’t have that problem with oil. Scoop the batter using a ½ cup measure, and pour onto the pan. The batter is thick, nudge it into a circle. It will spread a little bit as it cooks. Cook for 2 to 3 minutes on one side until you see bubbles all around the edges.
  7. Turn it over gently making sure your spatula is as close to the pan as possible, don’t lift it up high. You slowly set down one half and then the rest gently fall onto the pan. Cook for a minute or 2 until the other side rises, the edges should be set and not look wet, when you press the top gently, it should spring back up. If it feels squishy, that means the middle is wet and you need to cook it longer.
  8. To keep the pancakes warm, put them on a tray in a 200 degree Fahrenheit or 93 degree celsius oven. This recipe gives you 9 or 10 pancakes. I like to serve the pancakes with soft butter and pure maple syrup.
Recipe Notes