Buttermilk pancakes are an essential recipe to the best home edition breakfast or brunch. Its fluffy, golden, crispy edge buttery goodness soaked in good ole maple syrup.
Buttermilk Pancakes
Making pancakes is pretty simple, it’s like baking a cake without all the hassle. To make these amazing pancakes you’ll need a few ingredients: all purpose flour, eggs, baking soda, baking powder, buttermilk, vanilla extract, salt, sugar, vegetable oil, and butter. If vegetable oil, is not readily available feel free to use any neutral oil available.
Preparing the classic
In a medium size bowl mix together all the dry ingredients. I like to mix the dry and wet ingredients separately, before bring them all together. So in a measuring cup combine the buttermilk and vanilla extract. To ensure the eggs are in deed good, I recommend cracking them into a different bowl. Next, mix all the ingredients in a batter bowl. I like to use the the Le Creuset batter bowl because of the size and the handle. This bowl makes any waffle/pancake batter easy to handle.
The Key to Crispy Edges
A few years ago a friend taught me the key to nice crispy edges with pancakes. Are you curious to know the suggestion? Well, I am eager to share so let me just spill the beans. There’s 4 factors to crispy edges:
- The use of a hot flat surface skillet is major. Just like getting a good sear on anything, a hot pan is crucial…but not so hot the food burns. I recommend a tester baby pancake to test out the waters.
- In addition to the a hot skillet, using a combination of oil and butter. Leads to the incredible crispy exterior.
- It’s important not to flip the pancake until little air bubbles appear all around. As shown in the picture above.
- To prevent the pan from burning, it’s highly important to wipe the pan out in between batches of the buttermilk pancakes.
Mixing up the Classic Buttermilk Pancakes
Okay…nothing is more boring than plain Jane pancakes…. Honestly there’s thousands of ways to jazz up this classic. It simply depends on your taste buds. So for your convenience here’s a few options to mix things up.
- Add a cup of blueberries. Turn the classic into another classic good ole blueberry pancakes. YUM!
- Use sliced bananas. Huge fan of everything bananas? Well right after pouring the pancake batter into the skillet add in a few slices of bananas (in a single layer) before flipping the pancakes. Ta-da!
- Chocolate Chocolate Everything! If chocolate is life, add in a handful of chocolate chips into your pancake batter…Are you a crazy chocolate fanatic? Well don’t just stop at the chocolate chips, drizzle amazing chocolate syrup on top and your favorite chocolate spread in between pancakes. Now that’s a total chocolate fest!
Looking for more breakfast goodness? Check these links below!
Buttermilk Pancakes
Ingredients
- 1½ cup All purpose Flour
- 3 tbsp Granulated sugar
- 1⅓ cup Buttermilk
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1 tbsp Vegetable oil
- 2 Large eggs
- 2 tsp Vanilla extract
- Vegetable oil for griddle
- Maple syrup for serving
- 2 tbsp Unsalted butter for griddle
Instructions
- Whisk together all purpose flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In a batter bowl whisk together buttermilk, eggs, vanilla extract, and vegetable oil. Stir in the dry ingredients until combined.
- Heat a large skillet or griddle over medium heat and drizzle in oil and a teaspoon of unsalted butter.
- Working in batches, scoop between 1/4-1/3 cupfuls of batter into the skillet. Cook the pancakes until the bottom is golden brown with bubbles forming on top ~approx. 2-3 minutes. Flip the pancakes and cook through on the other side until golden brown.
- Serve pancakes with butter and maple syrup.