Buttermilk Pancakes
Light and fluffy, delicious pancakes made with fresh buttermilk
Equipment
- 1 griddle or large frying pan
Ingredients
- 3 cups all-purpose flour
- 3 Tbsp granulated sugar
- 3 tsp baking powder
- 1½ tsp baking soda
- ¾ tsp fine salt
- 3 cups buttermilk
- ½ cup whole milk or half and half (for a richer pancake) *you can use a lower fat milk if you like
- 3 lg eggs
- ⅓ cup butter, melted
- 1 tsp Vanilla extract
Instructions
- In a large bowl, combine 3 cups all-purpose flour, 3 Tbsp granulated sugar, 3 tsp baking powder, 1½ tsp baking soda and ¾ tsp fine salt. Whisk together and set aside.
- In a separate bowl, combine 3 cups buttermilk, ½ cup whole milk or half and half, 3 lg eggs, melted butter and vanilla. Whisk to combine.
- Heat your grill to medium and once it is hot (test with a splash of water-it should "bounce"), combine the wet and dry ingredients. Whisk until mostly smooth, a few small lumps are fine.
- Grease the griddle with extra butter
- Using a 1/3-1/2 cup measure or ladle of your choice, pour batter onto the buttered griddle, filling it up with as many pancakes as will fit. Once bubbles form over the top (1-2 minutes) and the bottom is golden brown, flip and cook the second side for an additional minute. Set aside or in a warm oven while you cook the remaining pancakes.
- Serve with your favorite pancake toppings and Enjoy!
Notes
This recipe makes 18-20 pancakes using a 1/3 cup measure, which we find perfect for a nice stack.
This recipe can be halved if you like, however we like to make a full recipe then let any leftover pancakes cool completely and then wrap and freeze for a quick grab and go breakfast. They reheat nicely in the microwave oven.