How to make Buttermilk Pancakes – Recipe
Buttermilk Pancakes – Soft and easy pancake recipe. These buttermilk pancakes are a breakfast classic that never fails to bring comfort and enjoyment to those who enjoy them. These smooth and golden plates are a staple in many households, loved by young and old alike. With their irresistible fragrance and melt-in-your-mouth texture, they’re the perfect way to start your day.
Ingredient
Makes about 14-15 cakes
2 cups (280g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (2g) salt
3 tablespoons (45g) sugar
1 teaspoon (5g) vanilla extract
2 cups (480ml) buttermilk
2 eggs
3 tablespoons (45g) butter, melted
Instruct
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate, medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract.
Take the melted butter and slowly pour over wet ingredients while whisking, stirring until well combined (butter may separate and solidify if your other ingredients cool, this is fine, just beat all to combine).
Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined — don’t over mix the pancake batter or your pancakes will fall apart. Stir gently, see the powder floating a few streaks is okay.
Spray the non-stick pan with cooking spray or lightly brush with canola oil and place on the stove over medium-low heat.
Let the pan heat up before adding the batter (about 5 minutes, your pancake batter is fine for a few minutes, that’s why you prepare it before you heat it up) and after the pan is hot (I usually test this by hovering my hand a few inches away from the pan and make sure I can feel the heat radiating from it) scoop the pancake batter into the pan (I use about -⅔ cup of batter for each pancake).
Let the cake cook until the edges begin to brown and the bubbles in the dough begin to burst. Use a spatula to carefully flip the cake and continue baking for a few more minutes until golden brown.
Repeat until all the batter is used up – I recommend spraying or scrubbing the pan between each batch of pancakes.
Serve warm with salted butter and maple syrup!
