How to Make Delicious Buttermilk Pancakes

Buttermilk Pancakes, this is recipe you're looking for? Please look at the menu list to choose the recipe and beverage you want to try. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. Classic Buttermilk Pancakes -- made completely from scratch! The BEST Fluffy Buttermilk Pancakes you'll ever try - promise!

Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this Pour the buttermilk into the well and crack eggs into buttermilk. Serve the pancakes with butter and maple syrup. You can cook Buttermilk Pancakes using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Buttermilk Pancakes :

1. It's 1 1/2 cups of all-purpose flour.
2. You need 1 teaspoon of salt.
3. You need 3 tablespoons of sugar.
4. You need 1 tablespoon of baking powder.
5. You need 1 teaspoon of vanilla.
6. It's 1 1/4 cups of buttermilk.
7. It's 2 of each egg -- lightly beaten.
8. It's 1 ounce of butter -- melted.
9. Prepare as needed of pan spray.

Inspired by: Lofty Buttermilk Pancakes on The Kitchn. Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Thick, fluffy pancakes served the American way with glazed bacon and maple syrup. Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges and an irresistible buttermilk flavour.

Buttermilk Pancakes instructions

1. Sift together the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the vanilla, buttermilk, eggs, and melted butter..
2. Add the wet ingredients to the dry. Stir with a wire whisk to combine. (The batter will be slightly lumpy.).
3. Spray the griddle or skillet lightly with the pan spray; the griddle or pan should be moderately hot. Drop a spoonful of batter to test if it is ready and adjust heat as needed..
4. Drop the batter onto the griddle, using a two ounce ladle, leaving about one inch of space between pancakes..
5. Cook the pancakes until the bottom is brown, the edges begin to dry, and bubbles begin to break the surface of the batter Turn the pancakes and cook them until the second side is brown. Repeat, using the remaining batter..

They're soft and fluffy, buttery, moist and tender and just perfectly flavorful. This is homestyle comfort food everyone will love any day of the year, and any time of day! I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be cultured. One of the BEST buttermilk pancake recipes I have found.