Description
These buttermilk pancakes are fluffy, light, and a little spongy, and have the most delicious flavor. They freeze well, too!
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- 10 ounces, weight All-purpose Flour- 2 Cups
- ¼ cups Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Large Eggs
- 2 cups Buttermilk
- 1 teaspoon Vanilla Extract
- Butter (for Greasing The Pan)
- Maple Syrup For Serving
Preparation
In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk to combine eggs, buttermilk, and vanilla extract.
Make a well in the dry ingredients, then add the wet ingredients to the well. Use the spatula to toss the dry ingredients into the wet, then stir until no flour streaks remain but there are still plenty of lumps. Take care not to over-mix.
Heat up a griddle or nonstick skillet over medium heat and lightly butter the surface. Scoop or dispense the pancake batter onto the pan, and cook for a couple minutes until you see bubbles form at the top and just begin to pop. This is your indication to flip! Cook for another one to two minutes on the other side.
Finish cooking the remaining pancake batter. Serve with maple syrup, and enjoy!
