Nothing beats starting the morning of with the tastiest, lightest, fluffiest piping hot buttermilk pancakes for breakfast. These spongey babies are wonderfully think but yet still light with a hint of tanginess that is offset with its sweet flavor. The best thing about these pancakes is that they are so easy to make at home and definitely taste better than anything you’ll find out of a box. SO gather up all your ingredients and start whisking away…. you can even double, triple, quadruple the recipe… that simple!
Enjoy!
Gather your ingredients: Butter, Flour, Eggs, Sugar, Buttermilk, Baking Powder, Baking Soda, Salt, and Vegetable Oil.
Heat the oven to 200°F. Melt the butter in a small butter in a small bowl in the microwave and set aside to cool.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the buttermilk and eggs.
Whisk the buttermilk and eggs.
Pour in the wet ingredients into the dry ingredients.
Whisk gently until the dry ingredients are almost incorporated.
Add the cooled melted butter into the combined batter.
Mix the butter into the batter mix just until the batter is evenly moistened. There will still be lumps inside the batter.
Let the batter rest while you heat a large skillet or griddle.
Heat a griddle to 375°F or a large skillet over medium heat. Lightly oil the skillet.
Working in batches, pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart 1 inch apart.
Allow the pancakes to cook undisturbed until bubbles rise to the the surface and brown around the edges. This process should take about 2 minutes.
Once the pancake has browned flip, and repeat with other side. Transfer the pancakes to a baking sheet and keep warm in the oven while you finish up with remainder batter.
Don’t they look lovely…
Now it’s time to add maple syrup…
more syrup…
a lil more…
watch how the syrup drips down the side…
Perfect.
Lastly add butter. 🙂
Buttermilk Pancakes
Ingredients
3 tablespoons unsalted butter, melted
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
2 large eggs
Vegetable oil for the skillet
Pure maple syrup
Heat the oven to 200°F. Melt the butter in a small butter in a small bowl in the microwave and set aside to cool.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs.
Pour in the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated.
Add the cooled melted butter into the combined batter. Mix the butter into the batter mix just until the batter is evenly moistened.
There will still be lumps inside the batter. Let the batter rest while you heat a large skillet or griddle.
Heat a griddle to 375°F or a large skillet over medium heat. Lightly oil the skillet. Working in batches, pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart 1 inch apart.
Allow the pancakes to cook undisturbed until bubbles rise to the the surface and brown around the edges. This process should take about 2 minutes.
Once the pancake has browned flip, and repeat with other side. Transfer the pancakes to a baking sheet and keep warm in the oven while you finish up with remainder batter.
Serve with butter and maple syrup.
Enjoy!
I always struggle with Pancakes. I never get the heat right on our griddle, so they are either runny in the middle or burned on the outside, or both!! Thanks for your detailed instructions and all the great pancake recipes on your site.
This would be the perfect comfort food to come home to after a LONG business trip *hint, hint! Looks like heaven on a plate.
@ Nicole, no problem sweetie…. I just absolutely LOVE pancakes… hopefully you can try again and they turn out fabulous 🙂
@ Erica lol yes these literally were heaven on a plate…. They are requested all the time 😛