Buttermilk Pancakes
Fluffy, tender pancakes made with tangy buttermilk and customizable mix-ins and toppings. Mix and match your favorite flavors—from berries and chocolate to savory additions—to create your perfect stack.
Ingredients
Method
In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and sugar.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—the batter should be lumpy, not smooth. Overmixing will toughen the pancakes.
If using a mix-in, fold it gently into the batter.
Heat a griddle or non-stick skillet over medium heat. Lightly butter the surface.
Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip the pancakes and cook for another 1–2 minutes until the bottoms are golden brown.
Transfer cooked pancakes to a serving plate and repeat with remaining batter, buttering the griddle as needed.
Serve warm pancakes immediately with your choice of toppings such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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