Fluffy Buttermilk Pancakes Stack (Print Format)
Light and fluffy buttermilk pancakes drizzled with maple syrup and butter for a delightful breakfast.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon fine sea salt
→ Wet Ingredients
06 -
2 1/4 cups low-fat buttermilk
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
3 tablespoons unsalted butter, melted
10 -
Light olive oil, for greasing the cooking surface
# Steps:
01 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 -
In a separate bowl, whisk buttermilk, eggs, and vanilla extract until thoroughly combined.
03 -
Pour wet ingredients into the dry mixture and whisk gently by hand until just moistened with some lumps remaining; avoid overmixing.
04 -
Slowly whisk in the melted butter until evenly distributed, maintaining a lumpy batter consistency.
05 -
Heat a large skillet over medium heat or a griddle set to 325–350°F; lightly grease with olive oil.
06 -
Pour approximately 1/4 cup of batter per 4-inch pancake or 1/3 cup per 6-inch pancake onto the skillet. Cook each side about 3 minutes until golden brown and bubbles form and pop on the surface before flipping.
07 -
If desired, keep cooked pancakes warm in a preheated oven at 200°F for up to 45 minutes.
# Tips:
01 -
For best texture, use the batter immediately or refrigerate up to 1 hour before cooking. Store cooked pancakes refrigerated for up to 1 week or frozen for up to 6 months.