Buttermilk Pancakes

Buttermilk Pancakes

from kingarthurbaking.com
45 min
14 to 16 medium (4”) pancakes

Ingredients

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (35g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 cups (454g) buttermilk
  • 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
  • 1 1/2 teaspoons King Arthur Pure Vanilla Extract, optional

Directions

  1. 1

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. 2

    In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.

  3. 3

    Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK.

  4. 4

    Allow the batter to rest, uncovered, for 15 minutes. Perfect your technique Blog How to make fluffy pancakes By Kye Ameden

  5. 5

    While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.

  6. 6

    Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here.

  7. 7

    Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.

  8. 8

    Serve immediately, or hold briefly in a warm oven.

  9. 9

    Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.