Buttery Soft Buttermilk Pancakes
These thick, buttery and fluffy buttermilk pancakes are easy to make and perfect for a weekend breakfast or brunch!
Yield: 14 pancakes
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2 1/4 cups lowfat buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted and cooled to room temperature
- additional butter for griddle
- optional toppings: butter, syrup
Instructions
- Preheat griddle to 350°F.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until well combined.
- Pour buttermilk mixture and melted butter into the dry ingredients.
- Gently whisk together just until wet and dry ingredients are incorporated. Don't overmix; the batter should remain a little lumpy. Let batter rest for 5 minutes before cooking.
- Melt a little additional butter on the preheated griddle and use a spatula to spread it evenly across the surface. Add 1/3 cup of batter to the griddle for each pancake. Cook pancakes 2-3 minutes, until bubbles start to form and pop on the surface. Flip pancakes and cook another 1-2 minutes, until golden brown and cooked through.
- Remove pancakes from griddle and repeat process with remaining batter. Serve pancakes warm with butter and syrup. Recipe makes around 14 pancakes.