These buttermilk pancakes might be your next family favorite. They are light, tender and flavorful. Keep it traditional with butter and maple syrup, or, add any number of mix-ins like berries, nuts or chocolate chips, or toppings like cinnamon apples, strawberries or jam.
How-to:
- In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk together buttermilk, eggs, vanilla and melted butter. Add buttermilk mixture to flour mixture and whisk until no flour streaks remain. The mixture will be lumpy.
- Warm skillet over medium heat. Add enough butter to grease bottom of pan. Use small measuring cup to pour batter into pan. Let cook until edges appear dry and bubbles appear on surface, about 3 minutes. Flip pancake and cook for another 2-3 minutes until browned.
- Serve pancakes immediately or keep warm in a 200 °F oven on a sheet pan in a single layer. Store leftovers in the fridge for up to 5 days, or double wrap and freeze for up to 1 month.
Recipe courtesy of Go Bold With Butter