THE BEST FLUFFY BUTTERMILK PANCAKES
The BEST Fluffy Buttermilk Pancakes you’ll ever try – promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time! So much better than a box mix! All you need is to top them with maple syrup and you’re good to go. Make sure you whip up a batch of baked bacon (check out my how to bake bacon guide here) to serve alongside these delicious buttermilk pancakes!
I take my breakfast seriously. Like, very seriously. Breakfast is my favorite meal of the day, with dessert, obvi, coming in a close second. If you asked my family what my “specialty” was in the kitchen, it would be breakfast, for sure.
I love it all: waffles, french toast, casseroles, sausage gravy, biscuits, eggs anyway I can get ’em, muffins, and pancakes, glorious pancakes. Man do I love pancakes. My Nana had the most amazing pancake recipe and then she’d make her own maple syrup and it was poured, piping hot, on top of a hunk of butter and the fluffiest buttermilk pancakes and my life was complete.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar
2 cups buttermilk
2 large eggs lightly beaten
1 tsp vanilla extract optional
Instructions
Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
Let pancake batter rest for 10 minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
Serve with butter and syrup.
I take my breakfast seriously. Like, very seriously. Breakfast is my favorite meal of the day, with dessert, obvi, coming in a close second. If you asked my family what my “specialty” was in the kitchen, it would be breakfast, for sure.
I love it all: waffles, french toast, casseroles, sausage gravy, biscuits, eggs anyway I can get ’em, muffins, and pancakes, glorious pancakes. Man do I love pancakes. My Nana had the most amazing pancake recipe and then she’d make her own maple syrup and it was poured, piping hot, on top of a hunk of butter and the fluffiest buttermilk pancakes and my life was complete.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar
2 cups buttermilk
2 large eggs lightly beaten
1 tsp vanilla extract optional
Instructions
Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
Let pancake batter rest for 10 minutes.
Heat a large skillet or griddle over medium-high heat.
Spray with non-stick cooking spray OR brush with butter or oil.
Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
Serve with butter and syrup.
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