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Buttermilk Pancakes
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Buttermilk Pancakes with Maine Maple Syrup

The best, basic pancake recipe to use time and time again
Course Breakfast
Cuisine American
Keyword breakfast, breakfast recipes, brunch, pancake recipes, pancakes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Author theforkedring

Ingredients

  • 2 cups AP flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 2 1/4 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
  • In a separate bowl mix together the buttermilk, eggs, and vanilla.
  • Add wet ingredients to dry ingredients just until combined.
  • Heat a non-stick pan or griddle over medium-high heat and grease with butter.
  • Scoop 1/2 cup batter at a time and cook for 3-4 minutes until bubbly.
  • Flip and cook 2-3 minutes on second side.

Notes

  • Don’t mix your batter too much – keep it a little lumpy! Lumpiness actually helps the pancakes stay tall and not spread too thin. And similar to bread making, the lumps provide air pockets that give a more open texture.
  • Brown the butter before adding the pancake batter for an extra oomph. And, if you’re really feeling bold, swirl a little maple syrup into the brown butter before adding the batter.
  • Keep the pan’s temperature at an even low-medium, enough for the butter to sizzle, but not enough for the pancakes to burn.