Buttermilk Pancakes (fluffy)
Fluffy pancakes for any breakfast, can make ahead of time, leave batter at room temperature before cooking
Equipment
- 1 Griddle or large pan
- 1 Large mixing bowl
- 1 Small mixing bowl
Ingredients
- 2 cups all purpose flour
- 3 tbs sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2.5 cups buttermilk, room temperature (full fat preferable)
- 2 eggs, room temperature
- 3 tbs butter, melted
Butter for oiling griddle/pan to cook pancakes
Optional: 1-2 tsp vanilla
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
- Beat together buttermilk, eggs, and melted butter. Add vanilla (optional).
- Keep two mixtures separate until ready to cook.
- Heat a lightly oiled griddle/pan with butter on medium high heat.
- Pour wet mixture into dry mixture, mix until just blended together. Batter will be lumpy.
- Pour or scoop onto preheated griddle/pan, about 1/4 to 1/2 cup for each pancake. Cook until pancake bubbles and flip, cook additional 1-2 minutes. Repeat with remaining batter.
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