Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, buttermilk pancakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try - promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!
Buttermilk Pancakes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Buttermilk Pancakes is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have buttermilk pancakes using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Pancakes:
- Make ready 2 cups all purpose flour
- Prepare 3 tbsp. granulated sugar
- Prepare 2 tsp. baking powder
- Get 1/2 tsp. baking soda
- Prepare 1/2 tsp. salt
- Prepare 2 1/4 cups buttermilk, at room temperature
- Take 2 large eggs, lightly beaten and at room temperature
- Make ready 1 tsp. vanilla extract
- Get 4 tbsp. unsalted butter, melted and cooled slightly
This is homestyle comfort food everyone will love any day of the year, and any time of day! Classic Buttermilk Pancakes – made completely from scratch! Serve the pancakes with butter and maple syrup. Inspired by: Lofty Buttermilk Pancakes on The Kitchn.
Instructions to make Buttermilk Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside.
- In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined.
- Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter.
- Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes.
- Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well.
- Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!
Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of. I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be. Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Buttermilk pancakes don't have to be sweet!
So that is going to wrap this up with this special food buttermilk pancakes recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
