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Author Notes: These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!
Read more at:
http://thewoodandspoon.com/buttermilk-pancakes/ —Kate Wood
- 1/4 cup unsalted butter, melted
- 1-3/4 cups full-fat buttermilk
- 1 large eggs
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- extra butter for greasing skillet
- In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes. When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.