Buttermilk Pancakes

Ingredients

  • 2 ½ cups (350g) All-purpose flour
  • 1 ½ teaspoons (6g) Baking powder
  • 1 teaspoon (4g) Baking soda
  • ½ teaspoon Salt
  • 2 ½ cups (591ml) Buttermilk
  • 2 Large eggs
  • 2 tablespoons (28g) Light brown sugar
  • ¼ cup (56g) Salted butter, melted and cooled
  • 3 tablespoons (45ml) Pure maple syrup, optional
  • 2 teaspoons (10ml) Pure vanilla extract

Instructions

  1. In a large bowl whisk together the flour, baking powder, baking soda, and salt. Beat the eggs in a separate bowl.
  2. In the bowl with the dry mixture, make a well in the center of the flour. Pour in the buttermilk, eggs, brown sugar, melted butter, maple syrup and vanilla extract. Whisk until combined. Just mix until there are no more pockets of flour, over mixing will make for tough pancakes.
  3. Heat a large griddle or nonstick pan over medium to medium low heat. Once it is hot, melt some butter or spray the pan with nonstick pan spray. Drop ¼ cup scoops of batter on the pan, making sure to have some space between pancakes. Cook for 1-2 minutes or until the underside is set and bubbles start to pop and remain on the surface of the pancake. Flip and cook for another 1-2 minutes, or until cooked through and golden brown. Serve hot with butter and maple syrup, fresh fruit or your favorite pancake toppings.

Notes

  • Leftover pancakes can be cooled and stored in an airtight container in the fridge for up to 3 days.
  • To freeze: Wrap the pancakes individually in plastic wrap and then store them in a ziplock bag in the freezer for up to 3 months. Reheat the pancakes in the toaster or microwave until warmed through.
  • Buttermilk substitute: Add 2 tablespoons of vinegar or lemon juice to a large measuring cup, then add whole milk, enough to make 2 ½ cups. Let it sit at room temperature for 5 minutes, then stir. To make a thicker substitute, use half & half.
  • Maple syrup can be substituted with 1 tablespoon of light brown sugar if preferred. You may need to add an extra splash of milk to get the right consistency for the batter. You want it to be thick, but pourable.
  • Add-ins and toppings: I like to add my toppings directly to my batter after I pour it on the griddle so that everyone can have what they want. Some favorite additions are mixed berries, banana and pecans, chocolate chips, or a favorite of my kids, sprinkles.
  • Using a cast iron pan will yield pancakes with a crispy brown edge. Using a non-stick skillet will yield pancakes with a more even tone across the surface.
  • This recipe makes 12 x 6” pancakes when tested, about ¼ cup of batter each.

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