Recipe
How to Make OG Buttermilk Pancakes, Because Brunch
They’re golden brown. They’re fluffy. And they never go out of style.
Always classy, always delicious.
Buttermilk Pancakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 12-14 pancakes
- Medium
Ingredients
- 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
Step 1
In a bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk it together.
Step 2
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).
Step 3
Pour the buttermilk mixture into the flour mixture. Whisk to combine.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Add syrup, butter, or this dank drunch sauce, whatever you want.