Recipe Details
"These cloud-like buttermilk pancakes are incredibly light, airy, and perfectly golden-brown. With a subtle tang from the buttermilk and a hint of vanilla, they are the perfect canvas for your favorite maple syrup and fresh berries."
1 Ingredients
| Qty | Item |
|---|---|
| 2 cups | All-purpose flour |
| 2 tbsp | Granulated sugar |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Fine sea salt |
| 2 cups | Buttermilk |
| 2 pcs | Large eggs |
| 4 tbsp | Unsalted butter, melted |
| 1 tsp | Vanilla extract |
2 Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix, as small lumps are necessary for fluffiness.
Let the batter rest for 10 minutes. This allows the leavening agents to activate and the flour to hydrate.
Heat a non-stick griddle or large skillet over medium heat and lightly grease with a small amount of butter or oil.
Scoop 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
Cook until bubbles form on the surface and the edges look set and matte, about 2-3 minutes.
Carefully flip the pancakes and cook the other side until golden brown, another 1-2 minutes.
Serve immediately with warm maple syrup, butter, and fresh fruit.
💡 Tips & Tricks
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·
Don't overmix the batter; small lumps are the secret to a light and fluffy texture.
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·
Ensure your buttermilk and eggs are at room temperature to prevent the melted butter from curdling.
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·
Use a cast-iron skillet for those perfectly crispy, buttery edges.
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·
Letting the batter rest is crucial! It allows the gluten to relax and the baking soda to create air bubbles.
? Frequently Asked Questions
Can I use a buttermilk substitute?
Why are my pancakes flat?
Can I freeze these pancakes?
How do I know exactly when to flip?
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