Buttermilk Pancakes Recipe
2 Hot buttermilk pancakes topped with fruit, side of warm syrup.
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Ingredients
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Pancake Batter
Toppings
Method
Prepare Pancake Batter
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Cook Pancakes
Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a little butter or oil if desired.
Cook Pancakes
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip Pancakes
Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
Keep Warm
Transfer the cooked pancakes to a plate and keep them warm in a low oven (about 200°F or 95°C) while you cook the remaining pancakes.
Serve
Plate and Top
Serve the pancakes warm, topped with fresh fruit and a side of warm maple syrup.