Make the best buttermilk pancakes from scratch in just 22 minutes with this simple recipe.
Ingredients
2cupsall-purpose flour
1/4cupgranulated sugar
1Tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1 3/4cupbuttermilk
1/4cupbuttermelted
2teaspoonsvanilla extract
1large egg
Instructions
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Make a well in the middle of dry ingredients and add the buttermilk, melted butter, vanilla, and egg. Whisk until just combined--a few lumps should still remain. Do not overmix!
Allow batter to rest for 10 minutes.
Heat a large skillet or griddle to medium-high heat. Brush with cooking oil or spray with non-stick cooking spray. Once heated, reduce the heat to medium-low.
Scoop 1/3 cup of batter onto the skillet or griddle, pouring in a circular motion. Cook until many bubbles appear on the surface of the pancake, about 2-3 minutes. Then flip the pancake over with a spatula and cook an additional 2-3 minutes until a light golden brown. Repeat until all pancakes are finished.
Serve with syrup and butter.
Notes
Keep pancakes warm while you finish cooking by placing them in the oven on the lowest setting.No buttermilk? No problem! Make your own buttermilk substitute by adding 2 tablespoons of white vinegar or lemon juice to 1 3/4 cups milk. Stir together and let stand for 10 minutes. Freeze pancakes for up to 2 months in a freezer baggie. Place parchment paper between each pancake to help keep them from sticking together.