Buttermilk Pancakes
Using buttermilk in our classic buttermilk pancakes is a great way to help them get that light and fluffy texture. Now you're ready for breakfast.
20 min
Prep Time
20 min
Cook Time
5
Servings
Ingredients
- 3 tablespoons granulated sugar
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 2 cups all-purpose flour
- 1¼ teaspoon salt
- 2 ½ cups Crystal buttermilk
- ½ teaspoon vanilla extract
- 3 tablespoons Crystal unsalted butter, melted
- 2 large eggs
- Non-stick cooking spray or melted butter for cooking
- Your favorite syrup
Products used
-
Buttermilk
-
Unsalted Butter
Directions
-
Step 1
In a large mixing bowl, whisk sugar, baking powder, baking soda, all-purpose flour, and salt together. Using the whisk or a spoon, create a well in the center.
-
Step 2
Then pour buttermilk, vanilla extract, and melted butter into the well. Crack eggs into the mixture. Starting from the center, combine the wet ingredients into the dry ingredients. -
Step 3
Cover the bowl and refrigerate for an hour. -
Step 4
Pre-heat frying pan on medium high heat and spray with non-stick cooking spray or coat with butter. -
Step 5
Pour ⅓ cup of batter onto the frying pan and cook until small bubbles appear on the top of the pancakes -
Step 6
Flip pancakes over and cook for about 2 to 4 minutes -
Step 7
Remove cooked pancakes to a large plate and repeat until all batter is used.
