Buttermilk Pancakes
If you’re not making pancakes on the weekend, then what are you doing?
Homemade pancakes and weekends go hand in hand. There’s nothing better than having a lazy slow morning, perking some fresh coffee and making stacks of fluffy buttermilk pancakes from scratch. The only problem is it seems easier to just use that box of Bisquick in your pantry. Well you’d be mistaken and making pancakes from scratch are easier than you think, especially when you have a fool proof recipe.
Buttermilk pancakes
2 cups all-purpose flour
½ cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
⅓ cup unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 large eggs
In a medium size mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
In a two cup wet measure, add the buttermilk, eggs and vanilla. Beat well until the eggs are completely incorporated into the buttermilk.
With a rubber spatula, fold in the buttermilk, eggs, vanilla and cooled melted butter. You want to make sure all the dry ingredients are incorporated but be careful to not overmix the batter.
Set the batter aside for a good 30 minutes and let it rest. This resting period lets the baking soda and buttermilk make the chemical reaction needed for a fluffy pancake.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease the pan. Pour ⅓ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, any fruit syrup or simply enjoy them plain with plenty of butter.
*Notes:
When folding the batter, the batter might be thicker than what you desire. Simply add more buttermilk ¼ cup at time until you get your desired consistency.
It’s ok if your batter has a few lumps, they will cook out when you griddle them. It’s better to have a few lumps and fluffy pancakes versus entirely smooth and flat.