Buttermilk Pancakes

By Sally's Baking Recipes · 25 min

Ingredients

Instructions

1. Melt the 6 tablespoons (85 g) of butter and let it cool slightly. Heat a griddle or large skillet over medium heat.
2. In a large bowl, whisk together the 2 and 1/4 cups (281 g) flour, 1/3 cup (67 g) sugar, 1 and 1/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
3. In another bowl, whisk the 2 eggs, 2 cups (480 ml) buttermilk and 1 teaspoon vanilla until combined. Whisk in the cooled melted butter.
4. Pour the wet ingredients into the dry and gently stir until just combined. The batter will be thick; a few lumps are fine, but no dry flour should remain.
5. Grease the hot griddle generously with butter or nonstick spray. Pour a heaping 1/4 cup of batter per pancake.
6. Cook until the edges look set and holes appear across the surface, about 2 minutes. Flip and cook until cooked through, about 1 to 2 more minutes. Grease the pan again before each batch if needed.
7. Keep finished pancakes warm in a 200°F (93°C) oven until all are cooked. Serve immediately.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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