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Mouthwatering Buttermilk Pancakes

20-MinutesClassicStove-Top

Time: 20 minutes

Yield: 4 servings

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About

Few breakfast foods are as coveted or as welcoming as Mouthwatering Buttermilk Pancakes hot off the griddle. People have long sought the secret of perfecting truly fluffy and golden-brown pancakes, and this recipe is it. Each pancake is perfect for serving with maple syrup, fruit, butter, jam, or whatever strikes your fancy! Mouthwatering Buttermilk Pancakes are what transform a good morning into a brilliant and vibrant morning!

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Ingredients

  • 1 1/3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 2 tablespoons unsalted butter, melted
  • vegetable oil, to taste
  • pure maple syrup, optional, to taste, for serving

Directions

Step 1 -In a large bowl, whisk the flour, the sugar, the baking powder, the baking soda, and the salt.

Step 2 -In a separate bowl, whisk the eggs, the buttermilk, and the butter.

Step 3 -Stir the wet ingredients mixture into the dry ingredients mixture until just combined with some lumps remaining.

Step 4 -Cover the bowl with plastic wrap and refrigerate for 10 minutes. This helps the gluten in the batter relax and produces fluffier pancakes.

Step 5 -Heat a griddle or large skillet over medium heat.

Step 6 -Brush the griddle with the vegetable oil.

Step 7 -In batches, scoop 1/3 cup of the batter onto the griddle.

Step 8 -Cook the pancakes until the bottoms are golden-brown and the tops begin to bubble at the edges, about 3 minutes.

Step 9 -Flip the pancakes and cook until cooked through and the other side is golden-brown, about 2 minutes.

Step 10 -Stack the pancakes to keep them warm and serve with the maple syrup.

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