Classic buttermilk pancakes griddled in melted butter get a gorgeous golden brown color with delicious crispy edges. Serve family style or make ahead for the freezer for busy mornings.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 12medium pancakes
Ingredients
For the Pancake Batter:
2cupsflour
2tablespoonssugar
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
2cupsbuttermilk
2teaspoonsvanilla
2large eggs
Butterfor the griddle
Optional Mix-in's: Pick One
1/2cupchocolate chips
1cupdiced fresh strawberries
1cupfresh blueberries
Instructions
To serve the pancakes family style: Preheat your oven to 200°F. Set a large baking sheet inside the oven.
Combine the dry ingredients first: Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk them together and set aside.
Whisk together the liquid ingredients: Measure the buttermilk. Add the vanilla and eggs and whisk them together until smooth.
Pour the liquid ingredients into the dry ingredients and gently stir them together. Do not over mix. Just make sure there are no more dry pockets of flour. Your batter may be slightly lumpy, that's ok.
Preheat the griddle. I set my griddle to 375°F if you have that option.
Melt 2 tablespoons of butter on the griddle. Use the back of your spatula to spread it around the surface.
Use a 1/3 cup measuring cup to portion each pancake and drop them onto the griddle top. Be sure to leave room for flipping the pancakes.
Cook the pancakes on the first side until you see bubbles rising in the center of the batter on the pancake.
Flip the pancakes over and cook on the second side until golden brown, about 2 - 4 minutes depending on your griddle.
If serving your pancakes family style, transfer the cooked pancakes to the oven while you repeat the process with the remaining batter.
Recipe Notes
Variations:
Chocolate Chip Pancakes: Add 1/2 cup mini chocolate chips to the batter.
Strawberry Pancakes: Add 1 cup diced fresh strawberries to the batter.
Blueberry Pancakes: Add 1 cup fresh blueberries to the batter.
Buttermilk Substitute:
If you don't have buttermilk on hand, you can make this easy buttermilk substitute:Measure 2 cups milk. Add 2 tablespoons of fresh lemon juice or white vinegar. Stir together and let sit for 5 minutes before using in this recipe.