These buttermilk pancakes are light, fluffy, and barely tangy, the perfect vehicle for butter and maple syrup. This recipe makes enough breakfast for a family of four!
Total Time:20 minutes
¼ cup (55 gm) unsalted butter, melted
1–3/4 cups (390 gm) full-fat buttermilk
1 large egg
2 teaspoons vanilla extract
3 tablespoons sugar
1–1/2 cups (195 gm) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Extra butter for greasing skillet
In a large mixing bowl, whisk together the butter, buttermilk, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix. Allow the batter to rest for 10 minutes.
When ready to start preparing pancakes, heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup of batter rounds onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles appear in the center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with extra butter and syrup.