The Communal Pantry
Admin
The Communal Pantry
Admin

Buttermilk Pancakes

Edit this recipe

By sugarspunrun.com

Savor fluffy Buttermilk Pancakes with a delightful crumb, prepared effortlessly using simple ingredients and easy-to-follow steps.

BreakfastPancakes

Ingredients

  • 2 cups All-Purpose Flour (250g)
  • 3 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/4 cups Buttermilk
  • 2 Large Eggs, lightly beaten, room temperature preferred
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Unsalted Butter, melted and cooled

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
  2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
  3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
  4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
  5. Using 1/4 cup or 1/3 cup portions, cook pancakes via method of choice.