I don’t know about you, but buttermilk pancakes were a weekend breakfast staple in my house growing up. While enjoying the fluffy and sweet stacks while still in our pajamas was the goal, making them from scratch with my family was half the fun. Whether your go-to is blueberry, chocolate chip, or the plain classic, this simple and easy buttermilk pancake recipe will be a crowd-pleaser!
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter, melted and cooled
Preparation
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- Whisk together buttermilk, eggs, and vanilla extract in a separate, medium-sized bowl.
- Slowly drizzle the melted butter into the wet ingredients, stirring as you pour until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined – be careful not to overmix. A few flour streaks in the batter are fine.
- Grease a non-stick skillet and preheat on the burner on medium-low heat – about 5 minutes.
- Once the skillet is heated scoop the pancake batter into the pan for your desired size and shape. Add toppings of choice if desired.
- Cook until edges begin to appear cooked and bubbles in the batter begin to burst. That is when you know it is time to flip! Cook for a few more minutes until golden brown on both sides.
- Repeat until all batter is used. You may have to grease the pan between batches.
- Serve warm topped with salted butter and Sunnymede Farm maple syrup!
