What is better than a pancake breakfast on the weekend?! I have tried so many different recipes for pancakes but could not get that perfect fluffy buttermilk pancake that you get at a local diner…until now. I have perfected my recipe for easy buttermilk pancakes. These pancakes are so delicous! They are super easy to whip up and perfect served with butter and maple syrup on top and a side of sausage links or bacon.
Ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Eggs
- Melted butter
- Oil
Let’s Cook:
In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Mix these ingredients to combine. In a different bowl, add the buttermilk, eggs, and melted butter, and whisk to combine. In the middle of the dry ingredients, make a little well, and pour the wet ingredients in. Using a rubber spatula or wooden spoon, mix all the ingredients until combined. Don’t overmix the mix. It is ok if the mix is still a little lumpy.
Place a cast iron skillet or griddle over medium heat. Spray the skillet with vegetable oil or canola oil. Place about a teaspoon of butter on the griddle and allow the butter to melt. This will grease your skillet and add some delicious butter flavor to your pancakes. Scoop about a 1/4 cup of batter and place on the skillet to form the pancake. When bubbles start to form on the top of the pancake and the edges look dry and set, it is ready to be flipped. This will take about 2-3 minutes. Flip the pancake and cook the other side for another 2-3 minutes. Serve with butter and maple syrup, or toppings of choice.
If you like tangier pancakes, you can sub some of the buttermilk for sour cream. Feel free to mix it up and try adding different fruits, chocolate or nuts to this recipe as well. We like to try different variations like chocolate chip pancakes, blueberry pancakes, and pecan pancakes. I like to sprinkle these add-ins on top of the pancake when its cooking before I flip the pancake. I hope you enjoy ♥
Easy Buttermilk Pancakes
Ingredients:
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ¼ tsp salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tbsp melted butter
- Vegetable oil or canola oil
Directions:
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Mix these ingredients to combine.
- In a different bowl, add the buttermilk, eggs, and melted butter. Whisk to combine.
- In the middle of the dry ingredients, make a little well and pour the wet ingredients in.
- Using a rubber spatula or wooden spoon, mix all the ingredients until combined.(Don’t overmix the mix, it is ok if the mix is still a little lumpy)
- Place a cast iron skillet or griddle over medium heat.
- Spray the skillet with vegetable oil or canola oil. Place about a teaspoon of butter on the griddle and allow the butter to melt.
- Scoop about a 1/4 cup of batter and place on the skillet to form the pancake.
- When bubbles start to form on the top of the pancake and the edges look dry and set, it is ready to be flipped. This will take about 2-3 minutes.
- Flip the pancake and cook the other side for another 2-3 minutes.
- Serve with toppings of choice.
Notes.
- If you like tangier pancakes, only use 2 cups of buttermilk and add in ¼ cup of sour cream.
- Different add-in options include chocolate chips, blueberries, strawberries, pecans, or walnuts.
Bakes by Bohrer 