Light and Fluffy Buttermilk Pancakes
by Tasting Table Staff
Yield: 15 pancakesCook: Cook: 5 minutes per batch
Ingredients
You have 3 of 9
protein
- ○2eggs
dairy
- ○2 1/2 cupsbuttermilk
- ○1 1/2 tbspunsalted butter(divided, plus more for serving)
grain
- ○2 cupsall-purpose flour
pantry staple
- ○pure maple syrup
- ✓1/4 tspsalt
- ✓2 tspbaking powder
- ✓1/2 tspbaking soda
- ✓2 tbspsugar
other
- ○2 tbspvegetable or canola oil
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and oil. Gradually stir the wet ingredients into the dry.
- In a large skillet or griddle, melt the butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan.
- Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes.
- Flip the pancakes and cook until golden, about 1 to 2 minutes more.
- Serve hot, spread with butter and drizzled with maple syrup.
My notes
To make banana pancakes, fold 2 cups of sliced fresh bananas into the batter just before cooking.