American 20 min

Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk, room temperature; 2 large eggs, room temperature; 3 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon pure vanilla extract; Butter or cooking spray for the griddle; Warm maple syrup for serving

breakfastquick

Ingredientsfor 2

320

Cal

10g

Protein

52g

Carbs

Fat

12 cups all-purpose flour
22 tablespoons granulated sugar
32 teaspoons baking powder
4½ teaspoon baking soda
5½ teaspoon salt
62 cups buttermilk, room temperature
72 large eggs, room temperature
83 tablespoons unsalted butter, melted and cooled slightly
91 teaspoon pure vanilla extract
10Butter or cooking spray for the griddle
11Warm maple syrup for serving

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Instructions

1
In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In a separate bowl, whisk together 2 cups of room temperature buttermilk, 2 large room temperature eggs, 3 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract until well combined.
2
Pour the wet ingredients into the dry ingredients and stir gently with a fork just until combined; the batter should be lumpy with small streaks of flour remaining. Avoid overmixing, as this can lead to flat, rubbery pancakes. Let the batter rest for 5 minutes to allow the ingredients to hydrate.
3
While the batter rests, heat a non-stick griddle or large skillet over medium heat. Test the heat by flicking a few drops of water onto the surface; they should skitter and evaporate immediately. Lightly grease the surface with butter.
4
Pour ¼ cup of batter per pancake onto the griddle. Cook until bubbles form across the entire surface and the edges look matte and set, about 2–3 minutes. Carefully flip the pancakes and cook for an additional 1–2 minutes until the bottom is golden brown.
5
Transfer the finished pancakes to a baking sheet and keep warm in a 200°F (93°C) oven while you cook the remaining batter. Serve the pancakes in a stack with warm maple syrup and additional butter.