Easiest Way to Prepare Perfect Buttermilk Pancakes

Buttermilk Pancakes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try - promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

This is homestyle comfort food everyone will love any day of the year, and any time of day! How To Make Buttermilk Pancakes From Scratch. To make this buttermilk pancake recipe, you'll start out by heating a skillet or griddle to medium heat. You can Have Buttermilk Pancakes using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Buttermilk Pancakes

1. What You needis of all purpose flour.
2. It's of granulated sugar.
3. It's of baking powder.
4. Lets Go Prepare of baking soda.
5. What You needis of salt.
6. What You needis of buttermilk, at room temperature.
7. What You needis of large eggs, lightly beaten and at room temperature.
8. Lets Go Prepare of vanilla extract.
9. Lets Go Prepare of unsalted butter, melted and cooled slightly.

Then, you'll whisk together your dry ingredients. I'm sharing with you how to make Buttermilk Pancakes. This Buttermilk Pancakes recipe makes the most perfect soft and fluffy pancakes. These buttermilk pancakes are so light and fluffy and perfect topped with maple syrup and blueberries for the ultimate indulgent breakfast or brunch.

Buttermilk Pancakes instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside..
2. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined..
3. Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter..
4. Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes..
5. Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well..
6. Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!.

Karsten Moran for The New York Times. Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just. Well bakers, my Perfect Buttermilk Pancakes recipe here to answer all of your questions, troubleshoot all of your pitfalls and ensure that every time you have that pancake craving — you can deliver with. Buttermilk pancakes don't have to be sweet! You can easily cook a couple of eggs to go with the pancakes or fry diced bacon or sausage in the skillet before pouring pancake batter onto it.