Buttermilk Pancakes
Recipe by gingham
Tall, fluffy pancakes with a little tang from the buttermilk. The batter comes together in one bowl while the pan heats.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp butter, melted, plus more for the pan
- 1 tsp vanilla extract
Method
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ones and stir until just combined. A few lumps are fine. Let the batter rest for 5 minutes while the pan heats.
Heat a large skillet or griddle over medium heat and brush it with a little butter.
Pour in 1/4 cup of batter for each pancake. Cook until bubbles cover the top and the edges look dry, 2 to 3 minutes, then flip and cook until golden, 1 to 2 minutes more.
Keep the finished pancakes warm in a 200°F oven while you cook the rest.
Notes from the source
No buttermilk? Stir 2 tbsp lemon juice into 2 cups milk and let it sit for 5 minutes.