Buttermilk Pancakes
a fluffy, soft, flavorful, delectable little circle of cake that has become socially acceptable to eat at breakfast. Eat cake for breakfast! Well, pancakes anyways.
Ingredients
- 1/4 cup butter, melted
- 1 3/4 cup full-fat buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons granulated sugar
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a medium bowl, whisk together the butter, buttermilk, egg, and vanilla until throughly combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently incorporate the wet ingredients into the dry ingredients. Whisk the mixture together until uniform, but be careful not to overmix. Gently, gently combine.
- When you quickly lift the whisk out of the bowl, the batter should run from the whisk in a thick, but still liquid stream. It should not be soupy or very thick. If the mixture is too thick (and just drops into the bowl, instead of flow in a stream), add a dash more buttermilk. If they mixture is too soupy (and does not stay in a stream, but rather drizzles), add a few tablespoons of flour.
- Preheat a griddle to 375 degrees or a skillet on a stovetop over medium heat. Very lightly mist with a non-stick spray. Let the griddle or pan warm up until a consistent heat.
- Gently spoon about 1/3 cup of batter onto the pan (If you would like to add chocolate chips, now is the time to do it!). Let sit undisturbed until bubbles come to the surface all over the pancake, and the edges of the pancake begin to solidify. Gently move a spatula under the pancake to make sure it is not sticking. Then, quickly flip the pancake over. Have confidence and move quickly!
- Cook on the other side for about 1-2 minutes, until cooked through. Do not press down on the pancakes with your spatula -- let them rise high!
- Remove from the pan, add toppings of choice, and enjoy!