These Buttermilk Pancakes are a weekend staple in our house. A little sweet, a little salty with a nice tang from the buttermilk that is balanced out by the butter that they’re cooked in, these pancakes are pretty close to perfect. While they do take a bit more time than the boxed stuff, they are totally worth the effort.
2 cups of All Purpose Flour
4 tablespoons of Sugar
2 teaspoons of Baking Powder
1 teaspoon of Baking Soda
1 teaspoon of Kosher Salt
1 3/4 cups of buttermilk (full fat)
1 teaspoon of Vanilla Extract
2 eggs (beaten)
4 tablespoons of butter (melted), plus more for cooking.
In a large bowl, mix together all of the dry ingredients. Stir the buttermilk, Vanilla extract, eggs and melted butter into the dry ingredients until fully incorporated. Heat a cast iron skillet or electric griddle over medium heat. Once hot, liberally coat the pan with butter and pour in the desired amount of batter. I usually use 1/4 cup, but you can use as much or as little as you want. Cook over medium heat until bubbles rise to the surface of the pancake (about 2-3 minutes), flip and continue to cook for another minute or so. Serve warm with melted butter and real maple syrup.
If you need to keep the pancakes warm before serving, place on a sheet pan in a 200 degree oven until ready to serve.
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Pancake Batter Dispenser
Lodge Cast Iron Skillet, 15 inch.
Presto 07046 Tilt ‘n Drain Big Griddle Cool-Touch Electric Griddle
The Pioneer Woman Clear Syrup Pourer Dispenser Embossed Pressed Glass, White
Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, FDA Approved and LFGB Certified, Black
Batter Bowl,2qt W/Pl.Lid,Glass
Serving Size: 1
Amount Per Serving:
Calories: 184Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 568mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 5g
© Josh Conner