Prepare my Best Buttermilk Pancakes Recipe with foolproof pro tips in 15 minutes-one of our most popular breakfasts with restaurant quality.
- 4 tablespoons (2 oz/57 g) butter
- 2 cups (10 oz/280 g) all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 2 cups (16 fl oz/ ½ litre/480 ml) buttermilk
- 1 teaspoon vanilla extract
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First, melt the butter and set it aside to cool.
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Mix together the flour, sugar, baking powder, soda and salt in a large bowl.
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In a jug, whisk together the eggs, buttermilk and vanilla extract.
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Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E.S, and then stop.
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Lastly, stir in the cooled butter. Lumps are ok, resist the urge to mix more
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Put a heavy bottom frying pan or griddle on medium-low heat. Butter if you wish.
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Spoon ⅓ cup of batter per pancake. Cook for roughly 3-4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
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Flip and cook for another 2 minutes on the other side, or until brown.
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Enjoy with butter and maple syrup! Store leftovers in the fridge for up to 3 days. Cooked pancakes also freeze well for up to 4 weeks.