Homemade Buttermilk Pancakes
The best homemade buttermilk pancakes! They are an old-fashioned style pancakes that are tender, light, soft and super delicious.
Servings 20 small pancakes
Calories 252kcal
Equipment
- Spatula
Ingredients
Dry
- 2 cups All-Purpose flour
- 3 Tbsp. white sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
Liquid
- 2 large eggs separate whites and yolk
- 3 cups buttermilk
- 1/4 cup vegetable oil
- 1/2 tsp. vanilla extract
Grease the pan with butter or oil.
Instructions
- In a medium bowl, gently whisk all of the dry ingredients: flour, sugar, baking powder and salt.2 cups All-Purpose flour, 3 Tbsp. white sugar, 3 tsp. baking powder, 1/2 tsp. salt
- In a large bowl, gently whisk all of the liquid ingredients: egg yolks (reserve the egg whites/set to the side), buttermilk, vegetable oil and vanilla extract.2 large eggs, 3 cups buttermilk, 1/4 cup vegetable oil, 1/2 tsp. vanilla extract
- Slowly mix the liquid ingredients into the dry ingredients, being sure not to over mix. Combine with as few strokes as possible. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.
- During that time, use a hand mixer or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.
- Place a griddle over medium heat and allow the pan to get warm. Once griddle is warm enough, place a small pad of butter on the pan and allow it to melt evenly.
- Begin to scoop the batter onto the griddle using a 1/4 cup measuring cup or into the size you prefer. Flip once you start to notice the bubbles on top of the pancakes and cook a few more minutes on the other side. Remove pancakes and repeat until batter is gone. You may need to reapply pan with more butter as desired.
- Enjoy with syrup, butter, peanut butter, fresh berries or whatever you enjoy pancakes with the most!
Video
Notes
How to get a deliciously browned exterior: Use a little bit of butter or vegetable oil to cook the pancakes in.
Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior.
Be sure to beat the egg whites until peaks form and then fold them in last. This helps give the pancakes their noticeable puff and bounce.
Nutrition
Serving: 2pancakes | Calories: 252kcal