They’re golden brown. They’re fluffy. And they never go out of style.
Always classy, always delicious.
- Prep Time:30 minutes
- Cook Time:30 minutes
- Total Time:1 hour
- Servings:12-14 pancakes
- 2 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3 cup buttermilk
- 2 teaspoon vanilla
- 6 tablespoon unsalted butter, melted and slightly cooled, plus more for greasing
In a bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk it together.
In a separate bowl, add the eggs, buttermilk, and vanilla. Whisk together until just combined. Whisk in the cooled, melted butter (you can melt in the microwave or the stove top).
Pour the buttermilk mixture into the flour mixture. Whisk to combine.
Heat a griddle or skillet to medium heat. Coat the pan with butter.
#SpoonTip: To get more perfectly brown sides, wipe the butter around with a paper towel.
Pour approximately 1/4 cup amounts of batter on the griddle. Cook until the edges begin to look dry and bubbles on the surface start to pop, about 2 minutes.
#SpoonTip: Put your batter in a plastic bag and cut off the corner to pipe your own pancake shapes.
Flip the pancakes and cook the other side for another 1-2 minutes, until golden brown. Grease pan, pour batter, and flip the rest of the pancakes.
Add syrup, butter, or this dank drunch sauce, whatever you want.