Buttermilk Pancakes
Tall, fluffy weekend pancakes with crisp edges. The batter comes together in one bowl in five minutes.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp buttermelted, plus more for the pan
- 1 tsp vanilla extract
Instructions
-
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
-
In a jug, whisk the buttermilk, eggs, melted butter and vanilla.
-
Pour the wet ingredients into the dry and stir just until no dry flour remains. A few lumps are fine.
-
Let the batter rest for 5 minutes while the pan heats over medium heat.
-
Brush the pan with butter and pour in 1/4 cup of batter per pancake. Cook until bubbles form and the edges look set, about 2 minutes.
-
Flip and cook 1 to 2 minutes more, until golden. Serve warm with maple syrup.
Notes
No buttermilk? Stir 2 tbsp lemon juice into 2 cups milk and let it sit for 5 minutes.
Cooked pancakes freeze well for up to 2 months; reheat in the toaster.