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Clean recipe · foodnetwork.com

The Best Buttermilk Pancakes

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Original recipe: foodnetwork.com

Yield:
12 servings
Cook:
P0Y0M0DT0H25M0.000S
Total:
P0Y0M0DT0H25M0.000S
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Ingredients

  1. 3 cups all-purpose flour (see Cook's Note)
  2. 1/3 cup sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon kosher salt
  6. 2 large eggs
  7. 2 1/2 cups buttermilk
  8. 1 teaspoon pure vanilla extract
  9. 1 stick unsalted butter, melted and cooled, plus more for brushing
  10. Butter and maple syrup, for serving

Instructions

  1. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  2. Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.