Buttermilk Pancakes
These Buttermilk Pancakes are simply irresistible! Fluffy, tender, and perfect for any morning, they're sure to become a breakfast favorite.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Serving plates
Ingredients
For the Pancakes:
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- pinch Salt
- 2 cups Buttermilk
- 2 large Eggs beaten
- 2 tablespoons Melted butter
- 2 tablespoons Milk to adjust consistency
- 1/4 cup Blueberries or chocolate chips optional
Instructions
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt.
- In another bowl, combine the buttermilk, beaten eggs, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined, leaving a few lumps.
- If the batter is too thick, add a splash of milk to reach desired consistency.
- Preheat a non-stick skillet over medium heat. Test readiness with a few drops of water.
- Pour about 1/4 cup of batter onto the skillet. Optionally, sprinkle blueberries or chocolate chips on top.
- Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes.
- Serve warm, topped with syrup, fresh fruit, or powdered sugar.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a dairy-free option, substitute almond or oat milk.
- Freeze pancakes by layering with parchment paper and storing in a freezer-safe bag for up to 2 months.