Buttermilk Pancakes Recipe

Buttermilk Pancakes are sweet, soft and fluffy making them the perfect weekend breakfast or brunch. You won’t believe they didn’t come from a restaurant.

These pancakes are so easy and simple to make, making them the perfect weekend breakfast or Sunday brunch. Most of the ingredients are staples you may already have in your pantry.

I have tried many premade pancakes and waffle mixes. Out of all of them, Bisquick is my absolute favorite. I love Bisquick pancakes, but recently I had a craving for pancakes, and I didn’t have any Bisquick in my pantry, so I decided to make my own pancakes from scratch. These pancakes turned out amazing. They have such a sweet and amazing flavor. They taste so much like the pancakes you will find at Pancake restaurants.

Equipment:

• Griddle or non-stick skillet
• Spatula
• Mixing Bowl
• Measuring cup

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Ingredients:

• all-purpose flour
• sugar
• Eggs (beaten)
• Buttermilk
• baking soda
• baking powder
• salt
• vanilla extract
• unsalted butter
• cooking oil

Instructions:

1. In a large bowl whisk together dry ingredients until well combined. Flour, Sugar, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredient. Buttermilk, beaten eggs, and vanilla extract. Slowly melted butter into the bowl of wet ingredients. Add wet ingredients into bowl with dry ingredients. Using a wooden spoon, stir until all ingredients are well combined.
2. Heat a large skillet or griddle over medium heat for about 5 minutes. Add 1 tablespoon of oil to the skillet.
3. Using a ladle add ⅓ cup of batter into skillet. (Depending on skillet size you may be able to add 2 to 3 pancakes at a time. Just don’t crowd skillet.)
4. Let batter cook 2-4 minutes until bubbles rise to the surface and bottom has browned. Flip and repeat on the other side. When pancakes are browned on both sides remove them to a wire rack or serving plate. Keep warm until ready to serve. Top with butter, fruits, or syrup.

How to store pancakes:

Pancakes can be placed in-between wax paper. Then placed into a Freezer bag. Take pancakes out and heat in microwave for 60 seconds or until heated. Pancakes can be stored in the freezer for up to three months.

Pancake Toppings:

• Chocolate syrup
• Chocolate chips
• Strawberry syrup
• Fresh strawberries
• fresh blueberries
• Sliced Bananas
• candy pieces,
• cool whip
• nuts, such as pecans, walnuts, or almonds

Nutrition Facts

Serves 8

More Breakfast recipes:

Breakfast Casserole with Ham–Breakfast Casserole with Ham is packed with eggs, ham, cheese. It is so simple to prepare. It can be easily prepared in advance or just thrown together when you need it.

Easy Breakfast Sausage Quiche–Easy breakfast sausage quiche is a breakfast pie consisting of eggs, cheese and vegetables. It’s easy to make and kids will love it.

The best ever scrambled eggs-With just three ingredients you can make have the most delilous, moist and fluffy scrambled eggs in minutes

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Buttermilk Pancakes Recipe

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Amazing Buttermilk Pancakes are sweet, soft and fluffy making them the perfect weekend breakfast or brunch. You won’t believe they didn’t come from a restaurant.

• Author: Erica Ott
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 large Eggs (beaten)
• 2 ¼ cup Buttermilk
• ½ teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 4 tablespoon unsalted butter
• Oil

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Instructions

1. In a large bowl whisk together dry ingredients until well combined. Flour, Sugar, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredient. Buttermilk, beaten eggs, and vanilla extract. Slowly melted butter into the bowl of wet ingredients. Add wet ingredients into bowl with dry ingredients. Using a wooden spoon, stir until all ingredients are well combined.
2. Heat a large skillet or griddle over medium heat for about 5 minutes. Add 1 tablespoon of oil to the skillet.
3. Using a ladle add ⅓ cup of batter into skillet. (Depending on skillet size you may be able to add 2 to 3 pancakes at a time. Just don’t crowd skillet.)
4. Let batter cook 2-4 minutes until bubbles rise to the surface and bottom has browned. Flip and repeat on the other side. When pancake is browned on both sides remove to a wire rack or serving plate. Keep warm until ready to serve. Top with butter, fruits, or syrup.

Equipment

Spatula Set

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Non Stick Skillet

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Keywords: Buttermilk pancakes, Pancakes