Classic Buttermilk Pancakes
Classic Buttermilk Pancakes are simply the best pancakes you'll ever enjoy! The buttermilk makes these light and fluffy transforming them into the most moist and tender pancakes.
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons white granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon kosher salt
- 2 extra large eggs, room temperature
- 2 cups buttermilk, room temperature
- ¼ cup whole milk, room temperature
- 4 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
Instructions
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Whisk together the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. Make a well in the center and set aside.
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In another mixing bowl, beat the eggs, then add the buttermilk, milk, melted butter and pure vanilla extract.
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Pour the wet ingredients into the dry ingredients and whisk just to combine. The batter will be lumpy. Allow the batter to rest for 10-15 minutes. The buttermilk will react with the baking powder and baking soda to make them fluffy and tender. The batter will thicken up some and the lumps of flour will blend into the batter some on its own.
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Heat a griddle or pan over medium heat. When the griddle is hot, lightly butter the griddle and quickly ladle 1/4 cup of batter onto the griddle. Allow to cook undisturbed until bubble appear and the edges are golden. Flip the pancake and cook the other side.
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Keep the pancakes warm in a 200°F oven, loosely covered with foil, until all the pancakes are cooked or until you're ready to serve.
Recipe Notes
The batter holds well in the refrigerator for two days. If the batter is too thick, add a Tablespoon of milk.