Aren’t buttermilk pancakes just the best childhood memory you have? I loved making homemade pancakes with my mom. She would always throw in fresh blueberries or yummy chocolate chips and I loved it. I remember one morning I just got dressed and ready for school and my mom had fresh blueberry pancakes ready for me. At first slice into the pancake, blueberry juice splattered all over my white shirt! I swear blueberries are just super messy and I have the worst luck with spilling on my clothes. But I will never forget how much my mom baked and cooked for us growing up. She was the prime example to me and is the reason I love baking so much today! Love you mom!
Are you in the mood for a delicious and wholesome breakfast? Look no further than these mouthwatering buttermilk pancakes! Here's a simple recipe that will have you flipping pancakes like a pro in no time.
Equipment
- Electric Griddle (this is the one I have!)
- Whisk (my favorite ever whisk)
- Bowls
- Measuring cups & spoons
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Pinch of salt
- Buttermilk
- Egg
- Butter
- Vanilla Extract
- Cooking spray
Instructions
Prepare the Dry Ingredients:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and a pinch of salt. Whisk the dry ingredients until well combined.
Mix the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla. This creates a creamy and flavorful base for your pancakes.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it's okay if there are a few lumps remaining in the batter.
Cook the Pancakes:
- Heat a skillet to medium-high and lightly coat it with cooking spray. Use a ¼ cup to scoop out the pancake batter onto the skillet. Wait for bubbles to form on the surface, and when the edges look golden brown, it's time to flip the pancake. Cook for a few more minutes until the other side is slightly golden brown.
Repeat:
- Continue this process until you've cooked all the pancakes. The result? A stack of golden, fluffy perfection!
Serve and Enjoy:
- Top your buttermilk pancakes with homemade buttermilk syrup and fresh fruit for an extra tasty touch. The combination of sweet syrup, fluffy pancakes, and the burst of fresh fruit flavors creates a breakfast experience like no other.
Perfectly Fluffy Buttermilk Pancakes
Now you should have deliciously perfect fluffy pancakes on the table. These pancakes are so easy to whip up and taste delicious with a variety of toppings. Whether you're whipping them up for a special occasion or just a lazy weekend morning, this recipe is a winner. So, grab your ingredients, heat up that skillet, and get ready to enjoy a delicious stack of pancakes!
Buttermilk Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 ½ cups buttermilk
- 1 egg
- 2 tablespoons butter melted
- 2 teaspoons vanilla extract
- Cooking spray
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until combined well.
- In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined. Don’t overmix! There may still be some lumps, and that’s okay.
- Use ¼ cup to scoop out the pancake batter and put on a skillet heated to medium high heat. Once the pancake batter bubbles, and it looks golden brown on the other side, flip the pancake and let cook for another few minutes or so until the other side becomes slightly golden brown.
- Repeat until all pancakes are made. Enjoy with my homemade buttermilk syrup and some fresh fruit!
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