Homemade Buttermilk Pancakes
- Yield 6
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Buttermilk Pancakes is a breakfast recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk, at room temperature
- 4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking
- 2 large eggs, slightly beaten, at room temperature
- 1 teaspoon vanilla extract
- maple syrup, for serving
Method
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla.
Tip the wet ingredients over the dry and whisk until just combined -- the batter will be lumpy, but that's okay. Let the batter sit at room temperature for 10 minutes.
Warm a griddle pan or large non-stick skillet over medium-a hot burner, or an electric griddle to 350°F.
Grease the griddle or skillet with a generous pat of butter. Tip the batter in 1/2-cup* dollops on the hot griddle -- as many as will comfortably fit with room to flip the pancakes. Leave the pancakes until bubbles begin to pop on the top and the edges are set, about 3 minutes. Take a spatula to flip and cook for another 2 to 3 minutes, until the edges turn golden brown.move the pancakes to a plate and continue making pancakes until the batter is gone.
Plate the pancakes stacked high with plenty of maple syrup and extra butter, if desired.
Kitchen notes
- *Pancake size: the cook made mine a bit smaller with 1/4-cup dollops, in order to have more pancakes fit in the cook skillet per batch.
- To keep the pancakes warm: If desired, arrange the pancakes in a single layer on a large baking sheet and keep warm in a 200°F oven until ready to serve.
- To prevent the butter from burning: the cook not-so-fancy-but-works-really-well tip is to halfway unwrap a stick of butter. Then rub it directly onto the pan to grease it. Once that round (or two) of pancakes has cooked, wipe off any of the remaining cooked butter with a paper towel so
