Easiest Way to Cook Perfect Buttermilk Pancakes

Buttermilk Pancakes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try - promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

Serve the pancakes with butter and maple syrup. Inspired by: Lofty Buttermilk Pancakes on The Kitchn. Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges and an irresistible buttermilk flavour. You can have Buttermilk Pancakes using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Buttermilk Pancakes

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

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. Thick, fluffy pancakes served the American way with glazed bacon and maple syrup. Well bakers, my Perfect Buttermilk Pancakes recipe here to answer all of your questions, troubleshoot all of your pitfalls and ensure that every time you have that pancake craving — you can deliver with. 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.

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..

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. 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!