Empty My Fridge
Fluffy Buttermilk Pancakes
Ingredients
- Butter · melted6 tbsp
- Flour2
- Sugar⅓ cups
- Baking powder1
- Baking soda½ tsp
- Salt¼ tsp
- Egg2
- Buttermilk2 cups
- Vanilla1 tsp
Instructions
- Melt the 6 tablespoons (85 g) of butter and let it cool slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In another large bowl, whisk the eggs, buttermilk and vanilla. Whisk in the melted butter. Pour the wet mixture into the dry and whisk gently until combined, leaving a few lumps and no dry flour at the bottom.
- Heat a griddle or large skillet over medium heat and grease it with butter or nonstick spray. Pour a heaping 1/4 cup of batter per pancake.
- Cook until the edges look set and holes appear around the border, about 2 minutes. Flip and cook until done, about 1 to 2 more minutes. Grease the pan again before each batch if needed.
- Keep the finished pancakes warm in a 200°F (93°C) oven until all are cooked.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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