Buttermilk Pancakes
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.
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.