Perfect Buttermilk Pancakes
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT8M
- Cook Time: 8 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 16 pancakes
- Cuisine: American
In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.In a second bowl combine the buttermilk, eggs, butter a
Ingredients:
- 2 cups All Purpose Flour
- 2 tablespoons Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 2-1/4 cups Buttermilk
- 2 whole Eggs
- 3 tablespoons melted Butter
- 1 teaspoon Pure Vanilla Extract
- Coconut Oil, for griddle
Directions:
- In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.
- Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.
- Let the batter rest for 5 minutes while you preheat a griddle to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.
- Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.
- Serve with butter, maple syrup and fresh berries! Enjoy!