Best Buttermilk Pancakes (Recipe for Printing)
This spring brunch favorite features fluffy buttermilk pancakes made with sugar, vanilla, and warm spices. Ideal for family gatherings. Save & click.
# What You Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 tablespoon packed brown sugar
04 -
1 1/4 teaspoons baking soda
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 1/2 cups buttermilk
07 -
4 tablespoons unsalted butter, melted and cooled
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking soda, and salt until well blended.
02 -
In a separate medium bowl, whisk together the buttermilk, melted unsalted butter, eggs, and vanilla extract until thoroughly incorporated.
03 -
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; avoid overmixing. The batter should remain slightly lumpy.
04 -
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease if necessary. Using a 1/4 cup measuring cup, pour batter onto the skillet, allowing space between each portion.
05 -
Cook until bubbles form at the center and the edges begin to set and turn golden. Flip each pancake and continue cooking for about 3 minutes per side, or until both sides are golden brown. Adjust heat as needed to prevent burning.
# Extra Tips:
01 -
If preparing on a gas stove, reduce heat after the first batch to maintain even browning.